Classic New York-Style Cheesecake

1. Preheat oven to 350. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until fluffy. Add one of the eggs; beat well. Slowly beat in the 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.

2. Spread remaining portion onto the bottom of an ungreased 10-inch springform pan with sides removed. Place on baking sheet. Bake for 10 minutes. Let cool completely.

3. When bottom crust has cooled, attach sides of pan. Press chilled dough onto sides to a height of about 1 3/4 inches. Set aside.

4. Increase oven temperature to 450 degrees . In a large mixing bowl beat cream cheese and the 1 1/4 cups granulated sugar until fluffy. Beat in the 1/4 cup flour at low speed until smooth. Add the remaining 3 eggs and 1 tablespoon of the vanilla all at once, beating at low speed until just combined. Stir in 1/2 cup of the sour cream. Pour batter into the crust-lined pan. Place on a shallow baking pan in oven.

5. Bake mixture for 10 minutes. Reduce oven temperature to 300 degrees . Bake for 30 minutes more or until center appears nearly set when gently shaken. Remove from oven. Stir together remaining sour cream, the 1/4 cup granulated sugar, and the remaining vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.

6. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover and chill at least 4 hours or overnight. Let stand at room temperature for 15 minutes before slicing.