Heat oven to 375 degrees. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan. Place the crust-lined springform pan on a double layer of 18-by-12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan.
Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.
Cool in pan on a wire rack for 15 minutes. Using a small, sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. Makes 12 slices.
Note: To make a fruit topping, take a 1-quart saucepan and heat 1/3 cup of orange marmalade or desired flavor fruit preserves just until spoonable. Top the cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries or sliced strawberries or peaches; drizzle with heated preserves.
Source: Anyone Can Cook (Better Homes and Gardens, $24.95).
Per serving (without fruit topping): 405 calories (60 percent from fat), 27 g fat (16 g saturated), 129 mg cholesterol, 7 g protein, 34 g carbohydrates, 0 fiber, 282 mg sodium.
