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1
Preheat the oven to 350F.
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2
Butter the sides of a 10-inch springform pan.
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3
Press the dough into the bottom of the pan, patting it into an even layer.
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4
Wrap exterior of pan (including base) in a double layer of foil.
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5
Freeze the dough in the pan, about 15 minutes.
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6
Place pan on a baking sheet.
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7
Bake until the crust is firm to the touch, 12 to 15 minutes.
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8
Transfer pan to a wire rack to cool completely.
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9
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
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10
In a large bowl, whisk together sugar and flour.
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11
With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth.
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12
Add sour cream and vanilla; mix until smooth.
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13
Add eggs, one at a time, beating until just combined; do not overmix.
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14
Pour cream cheese filling into the prepared pan.
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15
Set pan inside a large, shallow roasting pan.
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16
Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
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17
Bake 45 minutes; reduce oven temperature to 325F.
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18
Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more.
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19
Turn off oven; leave cake in oven with the door slightly ajar, 1 hour.
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20
Transfer pan to a wire rack; let cake cool completely.
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21
Refrigerate, uncovered, at least 6 hours or overnight.
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22
Before unmolding, run a knife around the edge of the cake.
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23
In the bowl of an electric mixer fitted with the paddle attachment, beat 1 stick butter and 1/4 cup sugar on medium speed until light and fluffy, 3 to 4 minutes.
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24
Beat in 1 large egg yolk and 1 teaspoon pure vanilla extract.
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25
Add 3/4 cup all-purpose flour and a pinch of salt, and beat until the dough just comes together.
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26
Shape dough into a disk, and wrap in plastic.
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27
Refrigerate until firm, at least 30 minutes or up to 1 day.
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28
Press dough into pan; bake at 350F until golden, 15 to 18 minutes; cool completely.
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29
Proceed with recipe for New YorkStyle Cheesecake.
