For Dana:
A friend of mine ordered a cheesecake from "Carnegie's Deli" in New York. He had it shipped to him here in Santa Clara, Ca. He Paid $50.00 for it delivered. I thought he was nuts, that's like $20.00 a Lb. for "Philadelphia cream cheese". (normally $1 for 8 oz's. His response was "Once you had the "Carnegie from N.Y. there is no other".

Good Luck,
Peace to you and yours,
john in california
----------------
Carnegie Deli® Classic New York Cheesecake
serves 8
Source: Top Secret Recipes by Todd Wilbur)

Carnegie Deli's: It's the cheesecakes, which can be shipped anywhere in the country, that really put this famous deli on the map. The secret to cloning a traditional New York cheesecake is in creating the perfect not-too-sweet sugar cookie crust, & varying the cooking temperature so that we get a nicely browned top.

Cookie Crust:
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
dash salt
1 egg
1 1/2 cups flour

Filling:
5 (8-oz) packages cream cheese, softened
1 1/3 cups sugar
2 teas vanilla extract
2 teas lemon juice
1/3 cup sour cream
2 Tbls flour
3 eggs

1. Leave the butter & cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teas vanilla & salt. Add 1 egg & mix well. Add 1-1/2 cups flour & stir well to combine.

2. Preheat oven to 375 F, then press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.

3. When the pan has cooled, take the remaining dough & press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.

4. Crank oven up to 500 F. Combine cream cheese, 1-1/3 cups sugar, 2 teas vanilla & lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream & 2 Tbls flour. Add the eggs & mix on slow speed until combined.

5. Pour cream cheese filing into the pan and bake at 500 F for 10 minutes. Reduce heat to 350 F & bake for 30 to 35 minutes more, or until the center is firm. Cover & cool in refrigerator for several hours or overnight before serving.