Recipe(tried): Perfect Cheesecake Crust and Cheesecake Recipe - for Sutherland, from Scotland

A word of warning, this is absolutely the best cheesecake you will ever eat. It is extremely rich and addictive! You can serve it with strawberry, blueberry or chocolate topping if you wish, but we like it plain because of it's velvety texture and how rich it is.

CHEESECAKE

CRUST:
1 cup sifted flour
1/4 cup sugar
1 1/4 sticks (5/8 cup) butter
1 egg yolk slightly beaten
1/2 tsp vanilla
CHEESECAKE FILLING:
5 pkg (8 oz each) cream cheese, softened
1 1/4 cups sugar
3 tbsp flour
1 tsp vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream

CRUST:
Mix flour and sugar, cut in butter. Add egg yolk and vanilla and mix. Chill until ready to use.

When ready to prepare the cheesecake, roll 1/3 of dough to cover bottom of spring form pan.

Bake at 400 degrees for 8 minutes, until lightly brown. Cool.

Roll remaining dough into 2 strips 15x 2 1/2-inches long. Grease sides of the springform pan with butter. Press strips onto sides. Fit pan together and place in refrigerator.

CHEESECAKE FILLING:
Take softened cream cheese and blend in sugar add flour and vanilla. Beat until light and fluffy.

Add eggs and egg yolks one at a time, beating after each addition.

Stir in heavy cream; pour into crust in springform pan.

Bake at 475 for 12 minutes. Lower temperature to 250 degrees and bake 1 to 1/2 hours.

Turn off oven. Let cake stay in oven for 1 hour.

Remove from oven and cool in pan.

Loosen around edge with a knife, release spring and remove sides of pan. Serve and enjoy!