Preheat smoker to 250 °F.
Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan.
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Smoke for 2 hours in water bath or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Finish off by topping the cooled cheesecake with your preference of toppings, sauces!
Store leftover cheesecake in refrigerator.