Preheat oven to 350° F (175° C).
Grease a 9-inch baking pan lightly.
In a medium bowl, mix graham cracker crumbs with melted butter.
Transfer to the greased springform pan and press to the bottom until compacted.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix inthe eggs one at a time. Mix graduallly. Add the sour cream, vanilla, UBENESS and flour until smooth. Pour filling into prepared crust.
Bake in the preheated oven for 1 hour in water bath (au bain Marie ).
After an hour, turn the oven off, and let the cake cool in oven with the door closed for about 2 hours. This prevents cracking on the surface.
Chill in the refrigerator before serving.
Before serving, top with polvoron.
