Step 1 Stir together graham crumbs and butter until well mixed. Press mixture evenly onto bottom of 9-inch (23 cm) springform pan. Place in freezer or refrigerator while making filling.
Step 1 Preheat oven to 325°F (160°C).
Step 2 Combine cream cheese and sugar in large bowl; beat with an electric mixer on low speed until smooth. Add eggs, one at a time, beating well after each addition and occasionally scraping side of bowl. Beat in sour cream, vanilla and flour. Pour batter over crust; smooth top.
Step 3 Bake until top is golden and centre jiggles slightly, about 45 minutes. Let cool on wire rack.
Step 4 Cover and refrigerate for at least 4 hours. Run knife around inside of pan before removing cheesecake.