To make the crust for the cheesecake, combine the graham cracker crumbs, 3 tablespoon sugar, and melted butter in a small bowl. Press the mixture into the bottom of a 9-inch spring form pan. Bake at 325 degrees for 10 minutes.

To make the cheesecake, combine the cream cheese, ¾ cup sugar, and flour in the bowl of a stand mixer fitted with the paddle attachment and mix until blended.

Add the eggs one at a time, mixing after each one, and scraping down the sides of the bowl with a rubber spatula. Add in the sour cream, and vanilla and combine. Do not overmix your ingredients, which can add air and leading to cracking in your cheesecake as it cools.

Pour the cake filling over the crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking 45-50 minutes until the centre is just set, like jello. Loosen cake from the sides of the springform pan by running a knife around the inside, and let cool before removing the rim of the pan.

Let chill before serving. Top with whipped cream, and fresh fruit, or cherry pie filling, or chocolate sauce to serve.