CRUST:

1 c. flour
1/4 c. sugar
1/2 c. butter
1 slightly beaten egg yolk
1/4 tsp. vanilla

FILLING:

5 (8 oz.) pkg. cream cheese
1/4 tsp. vanilla
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
5 eggs
2 egg yolks
1/4 c. heavy cream

NOTE: I have used this recipe to make two smaller cheese cakes at the same time with the same results. Freeze one for later use.

Preheat oven to 400 degrees. To make crust - Combine flour and sugar. Cut in butter until crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat approximately 1/3 dough on the bottom of 9 or 10 inch spring form pan (sides removed). Bake in 400 degree oven about 8 minutes or until golden. Cool. Attach sides, butter sides and pat remaining dough on sides. Fill with filling.

Filling - Let cheese stand at room temperature to soften. Beat until creamy (usually by hand until soft enough for mixer.) Add vanilla. Mix sugar, flour and salt in a separate bowl. Gradually blend into cheese. (Start using mixer when soft enough). Add eggs and extra yolks one at a time; beat after each. Gently stir (by hand) in heavy cream. Turn into crust lined pan. Bake at 500 degrees for 5-8 minutes or until brown spots appear. Reduce heat to 200 degrees for approximately 2 hours. Should be firm. Cool in pan on rack for minimum of 3 hours before removing sides. Freezes beautifully. NOTE: I have substituted pumpkin pie filling for 1 package of cream cheese with terrific results (only 1 cup sugar and no cream).