Velvety Cheesecake

Velvety Cheesecake
1 cup graham cracker crumbs
3/4 cup plus 3 T. sugar, divided
3 T. butter, melted
3 8-oz pkgs. cream cheese, softened
2 T. all-purpose flour
2 t. vanilla extract
3 eggs
1 cup sour cream
Toppings: chocolate shell sauce sprinkled with chopped turtle candies.

Combine crumbs, 3 tablespoons sugar and butter.  Press into the bottom of a 9"springform pan.  Bake at 325 for 10 minutes; cool.

Beat cream cheese, remaining 3/4 cup sugar, flour and vanilla at medium speed with an electric mixer until smooth.  Add eggs, one at a time, beating just until yolk disappears.  Stir in sour cream.  Pour batter into cooled crust.  Bake at 325 for 45 minutes or until edges are set and center in almost set.  Turn off oven.  Immediately run a knife around edge of pan, releasing sides.  Close oven door and let cheesecake stand in oven 45 min.

Remove from oven; cool completely in pan on a wire rack.  Cover and chill 8 hours.

Remove sides of pan; top with toppings