Incredibly easy, amazingly smooth and creamy Cheese Cake

This cheesecake was something very special for me. Not only was it my very first try at cheese cake, Joachim gave me the highest degree of compliment on it. He said, "My mom would be jealous of this cheese cake." Now, if you know how well Joachim's mom cooks, then you know that this is the most extravagant compliment, and hearing it just made me melt...

The instructions look somewhat long, but it's just because I've included a bunch of little reminders, and advice to the original recipe (allrecipes.com) that you should read over before you begin, but don't actually create more work for you. If you can make pumpkin pie from a can, you can make this cheese cake. It's that easy.

INGREDIENTS (slightly modified by me from the original version)
12 graham crackers, crushed
4 tablespoons butter, melted (or any vegetable oil)

4 tablespoons milk (or enough to make the crumbs slightly stick together... NOT soggy)

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream (I used plain yogurt instead, since that's all I had on-hand, and it turned out perfectly, so you pick what's more convienent for you)
1 tablespoon vanilla extract
1/4 cup all-purpose flour

1/4 cup jam or preserves of your choice (optional, but very yummy and makes beautiful marble effect)

Now, take all the ingredients out a little in advance, so everything is room temperature. If stuff is cold, it will not turn out well!

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan, or and pie dish of your choice. If you use the springform, you'll be able to remove the cheese cake and serve it on a cake platter. A nice pie dish works just as well: you'll just have to serve the cake in the same dish, like pie...
2. In a medium bowl, mix graham cracker crumbs with melted butter (or oil) and milk, one teaspoon at a time. Press onto bottom of prepared pan.
3. In a large bowl, mix cream cheese with sugar until smooth (using a fork is PA (perfectly accetable), just takes a bit of elbow grease).

4. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. (DO NOT over mix, as it will cause your cake to crack)

5. Mix in sour cream (or yogurt), vanilla and flour until smooth. Pour filling into prepared crust. (If you're using jam or preserves, drop spoonfulls of it into the pie, and then use a toothpick to swirl it around like marble)
6. Put the pan into a larger baking pan, put it in the oven, and then add about one inch of boiling water to the "outer" pan, thus creating a "water bath" for your cake. (if you use a spring-form pan, you'll need to wrap it well with tin foil, so water doesn't get into the cake)

7. 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.