Preheat oven to 350 F.

Put graham crackers in a food processor and process to make fine crumbs. Put the crumbs in a bowl and add the 4 tablespoons of granulated sugar and 5 tablespoons of melted butter. Mix well.

Gently press the crumbs into the bottom and partway up the sides of a 9-inch springform pan.

Beat cream cheese and sour cream together until well blended. Add the flour, lemon juice, and vanilla; mix until well blended.

Add the eggs, one at a time, beating well after each addition.

Pour the filling into the prepared springform pan.

Wrap the bottom and sides of the pan with heavy duty foil.

Set the wrapped pan in a larger pan, such as a roasting pan.

Add about 1 1/2 to 2 inches of hot water to the outer pan.

Bake for about 60 to 70 minutes, or until set. The cheesecake will have a slight jiggle in the center. Turn the oven off and open the oven door slightly.

Let the cheesecake cool in the oven for about 1 hour.

Remove the cheesecake to a rack and let stand for 2 hours. Loosen the rim of the pan and let the cake cool completely before removing the rim.

Serve with slightly warmed cherry pie filling, a dessert sauce, or a fresh fruit sauce.