1 1/4 c. flour
3/4 c. (1 1/2 sticks) butter
1/4 c. sugar
1 egg yolk
5 (8 oz.) pkg. cream cheese
3/4 c. sugar
3 tbsp. flour
7 egg yolks
8 eggs whites
1/4 c. heavy cream.

Mix first four ingredients in small bowl at low speed. Refrigerate 1 hour or over night preheat oven to 400 degrees. Press 1/3 of mixture into bottom of 10 inch spring form pan. Bake 8 minutes or until golden brown. Turn over mixture at medium speed beat cream cheese until smooth Slowly beat in sugar. Turn mixer to low speed beat in flour 1 tablespoon at a time, then egg whites. Add heavy cream and beat and high speed 5 minutes scraping bowl occasionally with rubber spatula. Press remainder of dough careful in form a seal. Bake 12 minutes. Turn oven to 300 degrees and bake 35 minutes turn oven off. Leave cake in oven 30 minutes. Cool on wire rack for 10 minutes. Remove spring from pan. Gently slide metal spatula to loosen cake and slide unto serving plate. HINT! All ingredients must be at room temperature and Do not open door or cake will crack.