MIX the crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).

Mix the cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in the sour cream. Add the eggs, mixing on low speed just until well blended. Pour over the crust.

Bake at 325 for 65 - 70 minutes or until the center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.)

Run a knife or metal spatula around the rim of the pan to loosen the cake; cool before removing rim of pan.

Refrigerate 4 hours or overnight.