This recipe has changed a bit since I last printed it about 1.5 years ago. Still, it's a good base for a very creamy cheesecake (whether it's "New York", or otherwise...ehhhh...splitting hairs). Here's what I do differently: 1. No flour crust. I use "Nilla" wafers. Mash them up. 1 cup will do, unless you like thicker crust. 2. No egg in the crust. Just "Nilla" wafers, sugar, and 1/4 cup of butter. It holds together well. 3. 2.5 pounds of cream cheese? Don't confuse yourself. 5 regular packs is all you need. 4. 3 tbsp all purpose flour? Call it 1/8 cup. Then, you're good to go. I bake the cake for 5 minutes at about 375F (200C), then turn it down to about 210F (100C) until done. (My own personal way of testing "doneness" is...grab a pot holder, and tap the side of the pan gently. If you see "waves" across the cake, it isn't done. If you have a small jiggle, it's done. Close the door, shut off the oven, and let it sit for about 30 minutes. Then, take it out so the pan cools to the touch. As mentioned above, after the pan cools get it into the fridge overnight. I've served this cake many times at work. It has earned the title of "Absolutely Legendary".
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This recipe has changed a bit since I last printed it about 1.5 years ago. Still, it's a good...