New York Style Cheesecake

This is a recipe that I've been making for a few years now that seems to be a good one. I myself am not a true cheesecake fan, but do kind of like this one. The only thing I changed from the original recipe was to add about a half teaspoon of cinnamon to the graham cracker crust (really, I just do a good puff of it from my cinnamon container).

1/4 cup butter
1 cup graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
4 8oz bricks of cream cheese (Philly)
1/2 cup flour
4 eggs, beaten
1 14oz can of sweetened condensed milk
1 tablespoon vanilla
1 teaspoon grated lemon rind

Preheat oven to 300 degrees. Melt butter in small saucepan. Stir in crumbs, cinnamon and sugar. Pat firmly in the bottom and about halfway up the side of your cheesecake pan. In large saucepan heat cream cheese until fluffy. A wire whisk works well for this to make sure there are no lumps of cheese left. Whisk in flour and eggs; mix well. Add sweetened condensed milk, vanilla and lemon rind. Carefully pour into pan over crumbs. Bake 50-55 minutes or until cake springs back when lightly touched. Cool to room temperature. Refrigerate leftovers. I have read that it is better to refrigerate it overnight before you plan to serve it; it makes for a better cheesecake. Also to help prevent cracking: Don't peek at it while it's baking...the rush of cooler air can cause cracking if you check on it before it's set.