Baked cheesecake

I always kept away from making cheesecake, for fear of it cracking as I cool it. The waterbath solutions are just too cumbersome, and I'm always afraid the water will seep into the springform pan. This cake was baked without the water bath, and cooled in the oven overnight. No cracks, a silky, dense texture and an overall delicious cake were the outcome.

Ingredients
1 cup graham cracker crumbs
2 tbsp butter
2 tbsp flour
0.5 cup sour cream
2 tsp vanilla extract
16 oz cream cheese
0.75 cup sugar
1/3 cup milk
2 eggs

Preparation
Take a 9inch springform pan and press the graham cracker crumbs mixed with the butter into it, coming up about half inch on the sides.

Mix the soft cream cheese with the sugar, vanilla and milk. Do not fluff it up, this needs to be a dense mixture. I microwaved the cheese briefly, to get them to soften and mixed in the other ingredients with a wooden spoon.

Separately mix the sour cream with the flour. Add to the cream cheese mixture. Pour into the baking shape. Tap the bottom to the counter to remove bubbles.

Bake in a 350F preheated oven for 45 minutes. Turn off the oven and allow to cool overnight, without opening the oven door.

Remove the side of the springform pan and serve with your favorite fresh fruit sauce. Like strawberry or blueberry sauce.