Heat oven 170° and grease a 9 inch spring form non stick pan. Mix biscuit crumbs and butter, press firmly on the bottom of pan. Bake for 10 minutes.

Gently beat cream cheese, sugar, flour and vanilla in a large bowl until well blended. Add sour cream and mix well.

Add eggs one at a time, beating well after each addition and then pour over the crust.

Bake the cheese cake in the oven for approx 1 hour or util the center is almost set.  Remove from oven and run a metal spatula around the rim of pan to loosen the cake. Then refrigerate for at least 4 hours (preferable overnight) and the cheese cake is ready to serve.