3/4 c white sugar
1 1/2 T vanilla
1 egg
1/4 c flour
1/2 c milk
1 (9 in) graham cracker crust
Preheat over to 350
Mix together cream cheese and sugar until well blended. Add in egg by hand (don't overbeat the egg, that is the secret to a good cheesecake). Gradually mix in flour. Stir in vanilla. Blend in milk until smooth; add more liquid if batter is too thick to pour. Pour into graham or pastry shell.
Bake for 40 minutes or until top is golden brown. Refridgerate overnight.
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