Recipe: New York Cheesecake

Nadine, Here is another recipe but I haven't tried it. It is from a Betty Crocker cookbook. It serves 16 to 20.

New York Cheesecake

Crust:
1 c. flour(not self rising)
1/2 c. butter or stick of margarine, softened
1/4 c. sugar
1 large egg yolk

Heat oven to 400 degrees F. Lightly grease springform pan, 9 X 3 inches, with shortening; remove bottom. Mix all ingredients with fork until dough forms; gather into a ball. Press 1/3 of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 - 10 min. or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.

5, 8 oz. packages cream cheese, softened
1 3/4 c. sugar
3 Tbl. all-purpose flour
1 Tbl. grated orange peel, if desired
1 Tbl. grated lemon peel, if desired
1/4 tsp. salt
5 large eggs
2 large egg yolks
1/4 c. whippimg (heavy) cream
3/4 c. whipping (heavy) cream
1/3 c. slivered almonds, toasted or fresh fruit if desired

Heat oven to 475 degrees F
Beat cream cheese, sugar, flour, orange peel, lemon peel and salt in large bowl with electric mixer on medium speed about 1 min or until smooth. Beat in eggs, egg yolks and 1/4 c. whippimg cream on low speed until well blended. Poue into crust.
Bake 15 min.
Reduce oven temperature to 200 degrees F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as the cheesecake cools. (Do not insert knife to test for doneness because the hoole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool pan away from drafts on wire rack for 30 min.
Without releasing or removing side of pan, run meatl spatula carefully along side of cheesecake to loosen. Refrigerate uncivered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
Run metal spatula along side to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. Beat 3/4 c. whipping cream in chilled bowl with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds or fresh fruit. Store covered in the refrigerator.