Ingredients

1¼ cups graham crumbs
¼ cup butter, melted
5 packs (250 g each) cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream
4 eggs

Preparation

1. Preheat smoker to 120°C.
2. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
4. Add sour cream; mix well.
5. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
6. Smoke for 2 hours in water bath or until centre is almost set.
7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8. Refrigerate 4 hours or overnight.
9. Finish off by topping the cooled cheesecake with your preference of toppings, sauces!
10. Store leftover cheesecake in refrigerator.

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