Classic New York Cheesecake with NABISCO Grahams
- 1¼ lb.NABISCO Graham Cracker Crumbs
- 2½ lb.sugar, divided
- 12 oz.unsaltedbutter, melted
- 10 lb.cream cheese, softened
- 3 oz.flour
- 1¼ oz.vanilla
- 2 lb.sour cream
- 2 lb.eggs
Nutrition per serving
Mix graham crumbs, 1 cup of the sugar and the butter. Press onto bottom of 4 (9-inch) springform pans. Refrigerate until ready to use.
Place cream cheese, remaining 1 qt. sugar, the flour and vanilla in 12-qt. bowl of mixer fitted with paddle attachment. Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl. Blend in sour cream. Add eggs, 1 at a time, mixing just until blended after each addition.
Pour over crusts.
Bake in 325ºF-standard oven 1 hour 10 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours or up to 24 hours.