crust – 1/2 stick butter, 1 package graham crackers (stick the crackers in the food processor till they're a meal consistency, then add softened butter till it comes together in chunks, then press into the bottom of a springform pan. No grease needed.)
filling –
3 8oz packages cream cheese (room temp)
1 c sugar
3 eggs (room temp)
1/3 c flour
Beat the cheese until it becomes very smooth, then add the sugar and beat until it's liquidy. Add the eggs and beat hard for about a minute, then mix in the flour until thoroughly mixed. I use 1/3 c to 1/2 c of flour, because it just seems to make it hold together better. I know some recipes call for lots more egg, but I don't like the texture of those cheesecakes, because the egg makes them eternally wobbly. I prefer the thick, rich, heavy texture of a very cheesy cheesecake. To this you can add a teaspoon of vanilla or a few tablespoons of cocoa powder or lemon zest or any other flavoring, or swirl in a fruit compote or divide the batter to make a marble cake.
Bake in the middle of a humidified oven (place a pan of water on the bottom rack) at 300º for 1 hour, then turn the oven off and let it sit for another half an hour. Remove and knife the cake away from the edges of the springform pan, and replace in the oven for an hour. It should not jiggle by the time you take it out to cool *completely* before refrigerating or freezing. You don't want to bake the jiggle out, though, otherwise it'll probably crack and be hard. Let the jiggle settle in the humid warmth. :)
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