Mix crumbs, 3 T. sugar and butter; press firmly onto bottom of spring form pan. Bake at 325 for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream and mix well. Add eggs, one at a time, on low speed just until blended. Pour over crust. Bake at 325 for 1 hour 5 minutes. Open oven door and let cheesecake cool in oven for 1 hour. Take out. Loosen cake from rim and refrigerate for 4 hours or overnight.