PREHEAT oven to 325°F if using a silver springform pan. (Or, preheat oven to 300°F if using a dark nonstick springform pan.) Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.

PLACE cream cheese, 1 cup sugar, flour and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour 10 min. or until centre is almost set. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish as desired just before serving. Store leftover cheesecake in refrigerator.