1. Combine dry ingredients in a bowl.
2. Add melted butter.
3. Press down into the bottom of an ungreased 9-inch spring-form pan with a spoon or your fingers and up the sides about 2 -2 1/2 inches.

*Tip: Using brown sugar instead of granulated sugar helps the crust to pack down and form to pan better. However, it can cause the spring form pans to leak. Placing a cookie sheet underneath is recommended.

Filling/Topping:

1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, beat cream cheese and
   1 1/4 c. sugar together until fluffy.
3. Beat in flour at low speed until smooth.
4. Add vanilla and eggs, 1 at a time, until just combined.
5. Stir in 1/2 cup sour cream.
6. Pour batter into crust-lined pan.
7. Place on a shallow baking pan in the oven. 
8. Bake for 30-40 minutes or until the center appears nearly set when gently shaken.
9. Remove from oven.  Cool on wire rack for 15 minutes.  
10. Loosen crust from sides of pan. Cool for 20 minutes more.
11. Remove sides of pan. Cool completely. (Cool faster uncovered in refrigerator or freezer for about 20-30 minutes)
12. Stir together 1 c. sour cream, 2 Tbsp. sugar and 1 tsp. vanilla in a bowl.  Using a spoon, spread mixture evenly over top of baked cheesecake.
13. Cover and chill for at least 4 hours or overnight (recommended).
14. Let stand at room temperature for 15 minutes before slicing.  Makes 16 servings.

*More Tips: Cream cheese must be softened to room temperature to avoid a lumpy batter.

DO NOT over-mix the batter or it will have too much air in it and it will crack during baking.  Keep it on a low speed and only mix until just combined.

A "water bath" is another way to preventing cracking while baking. Simply place cheesecake pan with the sides wrapped in foil or wax paper inside another baking dish and fill about 1/4 -1/2 of the way up the sides of the cheesecake pan.  It will keep the oven moist so the cake doesn't dry out, thus preventing cracking.  (Baking times can increase significantly with this method.  Adjust your timers acordingly)

Make ahead tip: You can seal the cooled cake in a freezer bag or airtight container and freeze for up to 1 month.  To thaw, place cheesecake in refrigerator for 24 hours, or thaw individual pieces at room temperature for 30 minutes.