make crust, in a small bowl stir together graham cracker crumbs
and butter until well blended. Press mixture evenly onto bottom
and sides of a greased 9-inch springform pan; set aside. Preheat
oven to 350°F. To make filling, combine cream cheese, agave
and flour in bowl of an electric mixer. Beat until smooth. Add
eggs one at a time, beating well after each addition. Beat in
cream and Mexican vanilla. Pour cream cheese mixture over crust,
bake 15 minutes. Lower oven temperature to 200°F and bake 1
hour and 30 minutes longer or until center no longer looks wet
or shiny. Turn oven off. Let cheesecake cool in oven 1 hour
with oven door ajar. Remove cheesecake to a rack to cool completely.
To prevent top of cheesecake from cracking during cooking, run
a knife around the edge of the pan so that cake can pull away
freely as it contracts. Cover and refrigerate cheesecake for
at least 4 hours before serving.