MIX UP THE CRUST
Position oven rack in center of the oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine the gram crackers, butter, and 1/4 cup of sugar in food processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
TIME TO BAKE CAKE
Using an electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk, and vanilla. Pour filling into crust.Place springform pan in a large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of the pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep the door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
TIME TO BAKE CAKE
Using an electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk, and vanilla. Pour filling into crust.Place springform pan in a large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of the pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep the door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
