What is the best cheesecake recipe to use?

Which recipe makes the smoothest cheesecake?What is the best cheesecake recipe to use?
I've tried a bunch of recipes. This is the one I swear by. It's awesome! You can go online to allrecipes.com and read all the comments to see how people modify the recipe. I've never left the cake in the oven for 5-6 hours. I don't have that much patience and I think it's too long for it to sit for safety reasons. I take it out after 2-3 hours. Also, the recipe doesn't say- but it does need to be refrigerated for at least 4 hours before serving.





Chantal's New York Cheesecake





';This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!';








INGREDIENTS


15 graham crackers, crushed


2 tablespoons butter, melted





4 (8 ounce) packages cream cheese


1 1/2 cups white sugar


3/4 cup milk


4 eggs


1 cup sour cream


1 tablespoon vanilla extract


1/4 cup all-purpose flour





Make sure that your ingredients are around room temperature, not cold, otherwise your batter will be lumpy.





DIRECTIONS


Preheat oven to 350 degrees F. Grease a 9 inch springform pan.


In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.


In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. (Note- don't overmix- it will still be a little lumpy) Pour filling into prepared crust.





Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.What is the best cheesecake recipe to use?
i dont really know of any recipies but damn cheesecake is hella good =] especially the kind with gramcracker crust =] so if i was you thats what i would use..
foodnetwork.com will have plenty of recipes to choose from! Good luck and happy eats!!!
1 1/4 cups graham cracker crumbs


1/4 cup white sugar


1/2 cup butter, melted


2 (1.3 ounce) envelopes whipped topping mix


2 (8 ounce) packages cream cheese, softened


2 fluid ounces cherry brandy








DIRECTIONS


In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.


In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.


Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.