5 (8 oz.) bricks cream cheese (room temperature)
5 whole eggs
2 egg whites
2 c. sugar
1/3 c. heavy cream
3 tbsp. flour
1 tbsp. pure vanilla extract

Crust:

2 c. flour
2 egg yolks
1/2 c. butter, melted
1 tbsp. pure vanilla
3/4 c. sugar

For crust: Blend flour, egg yolks, melted butter, vanilla and sugar. Mix by hand to form a stiff, crumbly dough. Line the bottom of a 9-inch spring-form pan with parchment, butter lightly and press about half the dough in the bottom.

Bake in a 400°F oven for about 15 minutes just to lightly brown. Let cool and pat remaining dough on sides. Cut a piece of foil that will be large enough to be a spill-catcher should the pan leak a little bit.

For filling: Blend all ingredients well. This is best with a heavy stand mixer. You may have small lumps of cream cheese, but if they are no bigger than cottage cheese curds, that's fine. Allow the batter to stand for 20 minutes or so to expel access air. Pour into prepared pan.

Bake at 400°F for about 30 minutes, then reduce heat to 350°F for 20 to 25 minutes. At this point, top of cake should be toast brown. Reduce heat to 275°F and leave in oven at least an hour longer or until center seems only lightly jiggly. Cover top with paper if the cake gets too brown. Cake will sink in the center. Chill overnight with pan collar on. Run sharp knife around inside of pan, then loosen sides gently. Peel off parchment and place on serving dish. Will keep for a week in the fridge.

Serves 12.