The oven is preheated to 160 degrees Fahrenheit (or 325 Fahrenheit). The biscuits are ground or crushed into fine crumbs (you any mill can be put in a strong envelope and crushed with a hard object) and mixed well in a bowl with the melted butter and 1 tsp of sugar. The resulting mixture was placed in a well-greased baking form with a movable bottom (diameter 23 cm) and distributed uniformly by or pressed with the fingers or by a spoon, and can and the bottom of the beaker. And is lightly pressed against the edge of the tray (stick less and the wall of the pan, about 0.5 cm). Insert to be browned for 10 minutes and then set aside to cool. Cream the feta cheese, sugar, flour, vanilla placed in a large bowl, stirring with a mixer on medium speed until fluffy (about 2 minutes). Then put sour cream and eggs, one at a time, stirring after each low speed until the mixture is taken (about 30 seconds). During the stirring occasionally with a spoon or spatula, robbery bonded mixture of sides of the bowl and put inside to mix well. Bake 1 hour and 10 minutes in a preheated oven at 160 degrees. As he is ready, leave the cheesecake in the oven with the door slightly open to cool gradually. This is to prevent occurrence of cracks on the surface of the cake because of the abrupt change in temperature. Before demoulded slightly pushing a knife or spatula along the circumference of the form in order to be able more easily to departments. Allow coated in a refrigerator to cool for at least 4 hours or overnight. * All ingredients should be at room temperature. * I've cheesecake and only 3 packs cream cheese * Philadelphia * again became palatable. However, if you choose can and 5 bags to use, it will be even better. * Prior to cover the cake with plastic foil (to avoid taking odors of various products in the refrigerator) or cooking paper must is completely cooled, then being placed in the refrigerator. * Slight cracking cake is quite difficult to avoid, there are many factors that can cause it: - over mix in the cream cheese - toast cheesecake - a sudden change in temperature from the oven - insufficiently oiled pan (you and sides of the pan to be greased nice because the cake first rises and swells, and excluding the oven fall and if it is stuck to many of the walls of the form in the fall can crack the top) Ultimately, small or large cracks should not you worried or sad, they are only aesthetic defect which does not affect the taste and can be easily mask by placing a piece of fruit or jam on the cheesecake. * Some sources recommended firing become as in the first 15 minutes the oven was 250 degrees Celsius and then reduced to 120 degrees and so bake 60-90 minutes more. I have not tried this, but I'll write about the outcome if you do the next time. * There are also recipes that say to bake in a water bath, but I decided to choose a simple and easy way and the result was more than satisfactory.