Prepare the crust:

• Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan with butter or cooking spray.

• In a medium bowl, combine the crushed graham crackers and melted butter. Stir until the mixture is well combined and resembles wet sand.

• Press the mixture into the bottom of the springform pan to form a compact crust. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Make the cheesecake filling:

• In a large bowl, beat the softened cream cheese and white sugar together until smooth and creamy.

• Add the milk and flour, and continue to mix until well combined.

• Add the eggs one at a time, beating after each addition, until fully incorporated.

• Stir in the sour cream and vanilla extract, mixing until smooth.

Assemble the cheesecake:

• Pour the cheesecake filling into the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.

• Tap the pan gently on the counter to release any air bubbles.

Bake:

• Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.

• Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

• After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.

Chill and serve:

• Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.

• Before serving, run a knife around the edges of the cheesecake to loosen it from the pan, then remove the sides of the springform pan.

• Slice and serve as is or with your favorite toppings (fruit, whipped cream, chocolate ganache, etc.).