Preheat the oven to 350ºF and grease springform pan.
Mix the graham crackers with butter, and press into the bottom of the pan.
Slowly add milk to the cream cheese mixture, stirring using a spoon (not beaters) until all the milk has been absorbed.
Add eggs one at a time, mixing well.
Stir in the sour cream and vanilla.
Sprinkle the flour one tablespoon at a time over the mixture, and stir until fully incorporated.
Add the filling to the pan, and cook in the preheated oven for one hour. The cheesecake should still have a jiggly centre.
Turn off the oven and leave the cheesecake inside to cool gradually for 2 or more hours. Transfer to refrigerator to cool overnight.