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Choose A Crust-.
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New York Style Crust:.
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Combine first two ingredients, cut in butter until mixture is crumbly.
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Add egg yolk and vanilla.
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Blend thoroughly.
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Pat dough on sides and bottom of 10 inch springform pan.
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Bake at 350 degrees about 8 minutes or until golden brown.
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Let Cool.
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Graham Cracker Crust:.
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In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar.
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Press remaining mixture firmly into bottom and sides of a 10 inch pie pan.
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Bake at 350 degrees oven 10 minutes, until lightly browned.
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Filling:.
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Combine flour and sugar and set aside.
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Beat 1 egg at a times, very slowly, into the softened cream cheese.
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Very slowly, add the flour/sugar, then the vanilla, and cream.
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If necessary, speed up the beating until VERY creamy.
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Pour batter into a 10 inch (preferably non-stick) springform pan.
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Bake at 500 degrees (DO NOT PREHEAT OVEN!
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)for exactly 10 minutes.
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Then reduce oven to 200 degrees.
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(DO NOT OPEN OVEN DOOR AT ANY POINT).
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Bake for 1 hour.
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Turn off oven (STILL DON'T TOUCH THAT OVEN DOOR).
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LET SIT FOR AT LEAST 6 HOURS, OR OVERNIGHT.
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Then, refrigerate for at least 2-3 hours.
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This is a time temperature sensitive recipe.
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The cheesecake may crack when cooling, but this is easily concealed with a fresh whipped cream topping or strawberries/blueberries.
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This will last in fridge for well over a week, if kept airtight.
