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1
CRUST:
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Generously butter a 9-inch springform pan.
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3
Sprinkle the graham cracker crumbs over sides and bottom of pan so that it is covered.
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4
CHEESECAKE:
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5
Let the cream cheese soften at room temperature for 1-1 1/2 hours.
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6
With electric mixer beat till creamy.
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Add the vanilla.
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In a separate small bowl mix the sugar, flour, and salt well.
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9
Gradually blend into the cheese mixture.
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Add eggs and egg yolks one at a time, beating after each addition just to blend.
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11
Add the sour cream.
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Gently stir in whipping cream.
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13
Gently pour into springform pan so that you don't remove the graham cracker crumbs.
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Bake at 450 degrees for 12 minutes.
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15
Reduce heat to 300 degrees and continue baking for 55 minutes.
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16
Remove from oven and cool.
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17
Loosen sides with spatula after 1/2 hour.
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18
Remove sides at the end of 1 hour.
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Allow to cool 2 hours longer.
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20
Regrigerate and put a glaze on it before serving or serve with sauce on each plate.
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21
TOPPINGS THAT I HAVE USED: Fresh strawberries that I have put sugar to make a thin sauce; melt down some raspberry jam and cool a little and then put in some fresh raspberries; a thin hot fudge sauce; cherry pie filling in a can--also blueberry pie filling.
