Crush the sleeve of graham crackers, either in a food processor or freezer bag.

Mix the sugar with the crumbs (in food processor or bowl)

Add the melted butter and pulse or stir to mix.

Pour into a 9" spring-form pan and press to flatten out evenly.

Place a piece of aluminum foil under the pan and fold up the sides to catch drips.

Before starting the crust, take out the cream cheese to soften.

In a mixer on medium speed, cream the cream cheese for a few minutes, until nice and soft.

Add the sugar and beat for another few minutes, stopping to scrape down the sides when needed.

Mix this well and make sure there are no lumps before adding the milk and vanilla.

After adding milk and vanilla, continue to mix for another few minutes on medium or medium low speed.

Add the eggs, one at a time, mixing well and scraping down the sides between each addition.

Once mixed well, pour into the prepared pan.

Fill a pie plate or pan with water and place on the bottom rack of the oven.

Heat the oven to 300 degrees.

Place the cheesecake on a middle rack and bake for 1 hour and 45 minutes.

Do not open the oven while the cheesecake is cooking.

When finished cooking, turn off the oven, but leave the cheesecake in the oven.

Prop the door open with something like a wooden spoon and leave to cool (overnight works well).

Once cool, place in the refrigerator to chill completely (all day).

Slice cold and serve either cold or at room temperature.