Mix the dry ingredients for the crust together.

Stir in the flour to get a smooth paste.

Press onto bottom and about an inch up the side of the buttered 24-cm springform pan.

Fill up right away or chill for up to 2 hours.

Beat the cream cheese with a mixer until fluffy on low speed and add eggs, one at a time, then vanilla and sugar.

Beat until mixed.

Pour filling into the crust and bake for 45 minutes on 175-180C, or until the cake is set 3 inches from edge but cake is still wobbly when pan is gently shaken.

Take it out and let rest on a baking pan for 5 minutes. Leave the oven on!

Stir together sour cream, sugar and vanilla.

Drop spoonfuls around edge of cake and spread gently over the center, smoothing evenly.

Bake cake with topping for 10 more minutes.

Run a knife around the top edge of cake to loosen from spring.

Cool completely in springform on rack. The cake will continue to set while it cools.

Chill cake, loosely covered, at least 6 hours.

Bring to room temperature before serving.

Cheesecake keeps, covered and chilled, 3 days.