Recipe - My New York Cheesecake

CRUST
2 cup Graham Cracker Crumbs
One half cup Butter; 1 Stick
2 tablespoon Sugar

FILLING
5 pack Cream Cheese; 8Oz Each
One fourth teaspoon Vanilla
Three fourths teaspoon Grated Lemon Peel
1 Three fourths cup Sugar
3 tablespoon AllPurpose Flour
One fourth teaspoon Salt
4 Eggs
2 Egg Yolks
One fourth cup Whipping Cream

TOPPING
1 cup Sour Cream
2 tablespoon Sugar
One half teaspoon Vanilla

Preheat oven to 450 degrees. In a bowl place graham cracker crumbs, butter
and 2 tablespoons sugar, blend well. Press mixture onto bottom and sides of
a 9inch springform pan. Chill in freezer while preparing filling.

Make filling. Let cream cheese stand at room temp to soften. Beat till
creamy, add vanilla and lemon peel. Mix sugar, flour, and salt, gradually
blend into cheese. Add eggs and egg yolks one at a time, beating after each
just to blend. Gently stir in cream. Turn into crust lined pan. Bake at 450
degrees for 13 minutes, reduce heat to 300 degrees and bake 60 minutes, or
till knife inserted off center comes out clean.

Make sour cream topping. Mix 1 cup sour cream, 2 tablespoons sugar and 1/2
teaspoon vanilla in a small bowl. Spread over top of cheesecake. Bake an
additional 5 minutes.

Remove from oven. Cool One half hour, loosen sides of cheesecake from pan with a
thin knife. After completely cooled, chill in refrigerator over night.
Remove sides of pan when ready to serve.
Posted to TNT Prodigy's Recipe Exchange Newsletter by Aquasea221
Aquasea221@aol.com on Dec 30, 1997