准备

• 将机架定位在烤箱的中心并将烤箱加热至375°F。

  在中碗中，将Graham饼干面包屑和3汤匙搅拌在一起。砂糖。在熔化的黄油中混合，直到面包屑均匀地湿润并略微聚集在一起。将混合物转移到9英寸的弹簧锅中，并将均匀的底部压入底部，横线侧面约2英寸（压制，使用塑料包装或平底测量杯）。烘烤直到外壳浓郁，略微变暗，9至12分钟。让平底锅在机架上冷却。将烤箱温度降低至300°F。

  在装有桨附件的搅拌器, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

  加入香草并击败直至混合，约30秒。一次加一个鸡蛋，只能跳动直到混合。（一旦鸡蛋添加或乳酪蛋糕会过多而且裂开，因为它很酷，乳酪也会过多。）倒入填充物进入冷却的地壳并平滑顶部。

  Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)

  松开并移除弹簧平底锅的一侧，在底部外壳下运行长的薄金属刮刀。小心地将蛋糕滑到扁平的服务板上。
  To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.