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1
Crust: Mix all ingredients; press onto bottoms of 4 foil-lined half-steam table pans (or onto bottom of 1 foil-lined half-steam table pan for trial recipe).
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2
Set aside while preparing filling
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3
Cheesecake: Beat cream cheese, sugar, flour and vanilla in 12-qt.
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4
bowl (or in 6-qt.
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5
bowl for trial recipe) of mixer fitted with paddle attachment 1 min.
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6
Scrape paddle, side and bottom of bowl.
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7
Beat an additional 1 min.
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8
Blend in sour cream on low speed just until combined.
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9
Add eggs, 1 at a time, mixing after each addition just until blended.
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10
Pour evenly over crusts.
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11
Bake in 300 degrees F-convection oven 25 to 27 min.
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12
or until centers are almost set, rotating pans after 15 min.
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13
Cool completely.
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14
Refrigerate several hours or overnight.
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15
Bundles: Remove Cheesecakes from pans.
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16
Trim and discard 1/4-inch-wide piece from each side; cut each trimmed cheesecake into 35 rectangles.
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17
Stack 5 phyllo squares for each bundle, brushing butter between layers; brush top with butter.
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18
Place cheesecake piece in center of phyllo.
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19
Fold 1 corner of phyllo square over cheesecake, then fold 2 opposite sides of phyllo over cheesecake.
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20
Lightly brush edges of unfolded corner with water before folding over cheesecake.
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21
Press seams together lightly to seal.
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22
Place, seam-sides down, in single layer in parchment paper-lined sheet pans.
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23
Refrigerate 1 hour.
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24
Brush bundles with remaining butter.
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25
Bake in 400 degrees F-convection oven 6 to 8 min.
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26
or until lightly browned.
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27
Serve warm.
