Preheat the oven to 180 C (350 F).
Preferably using a stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.
Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.
Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking. (Alternately, if baking in a water bath, turn oven off after 1 hour, and leave cheesecake for a further 1 hour in the oven before removing and chilling.)
Store cheesecake in fridge after this time period is over until chilled, then you can go on to topping and decorating it.