Step 1

Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.

Step 2

In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly, slowly pour in sweetened condensed milk while continuing to mix.

Step 3

Beat in lemon juice and vanilla extract.

Step 4

Reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture. Lastly, beat in flour.

Step 5

Pour filling into springform pan and bake on center oven rack at 300 degrees for 70 - 75 minutes.  Center should still wiggle slightly when cheesecake is finished. It will firm up as it sets.

Step 6

Allow cheesecake to set at room temperature for one hour, then in the refrigerator at least three hours.