1 1/2 c. graham cracker crumbs
2 tbsp. sugar
6 tbsp. butter, melted
32 oz. cream cheese, softened
2 c. shredded cheddar cheese
1 3/4 c. sugar
3 tbsp. flour
5 eggs
3 egg yolks
1/4 c. beer

Blend crumbs, 3 tablespoons sugar and butter. Press firmly into 9" spring form pan and refrigerate until ready to fill. Beat cream cheese with cheddar cheese until just smooth. Add sugar and flour and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in beer and pour into crust. Bake at 475 degrees for 12 minutes then 250 degrees for 1 1/2 hours. Let cake remain in oven 1 hour after turning off. Remove from oven and cool completely on wire rack. Top will crack.