| 1 | Preheat oven to 325°F. |
| 2 | Position rack in center of oven. |
| 3 | Butter 9" springform pan. |
| 4 | Wrap outside of pan with double layer of heavy-duty foil. |
| 5 | Press crust firmly into bottom and 1" up sides of pan; refrigerate until needed or bake and cool. |
| 6 | With mixer at high speed beat cream cheese until smooth, about 5 minutes. |
| 7 | Combine sugar with flour. |
| 8 | Reduce speed to low; beat sugar mixture into cream cheese, ?cup at a time until smooth, about 3 minutes. |
| 9 | In bowl stir together eggs, sour cream, heavy cream, yolks and vanilla until smooth. |
| 10 | Gradually beat egg mixture into cheese mixture until just incorporated. |
| 11 | Pour batter into pan. |
| 12 | Place pan in large baking pan on oven rack; fill baking pan with water halfway up sides of springform pan. |
| 13 | Bake 1 ?hours or until center of cheesecake is set. |
| 14 | Remove from water bath; remove foil. |
| 15 | Cool on wire rack for 30 minutes; cool completely in refrigerator about 3 hours or over nite. |
| 16 | Make 16 servings per serving including crust: 401 cals; 7 g protien 28 g fat 156 mg chol 32 g carbs 293 mg sodium completed cheesecakes in series: 400-500 cals; 7-9 g protein; 27-37 g fat; 151-163 mg chol; 23-43 g carbs; 250-300 mg sodium. |
| 17 | Your time in the kitchen: 30 minutes; ready to serve in 5 ?hours. |
| 18 | Notes: these cheesecakes can be frozen, with out toppings, for up to two months. |
| 19 | Wrap in plastic wrap and foil to prevent freezer burn. |
| 20 | Let thaw, wrapped, in refrigerator overnite. |
