CRUST:

1/2 lb. butter (2 sticks)
1 c. sifted flour
1/4 c. sugar
1 egg yolk
Dash salt

5 (8 oz.) cream cheese, softened
1 3/4 c. sugar
1/4 tsp. salt
2 tbsp. flour
1 tsp. vanilla
6 eggs
1/2 c. whipping cream (heavy)

Stir crust ingredients together. Let chill in refrigerator for 1 hour. Spread 1/2 of crust mixture over bottom of 10 inch springform pan. Bake for 10 minutes at 400 degrees. (Be sure to use drip pan during baking.) Turn temperature to 475 degrees.

Cream cheese until light and fluffy. Gradually add sugar, flour and salt. Then add vanilla. Add eggs one at a time. Beat well after each. Add whipping cream and blend well.

(Put outside of pan on. Spread crust mixture around sides.) Pour cheesecake batter into pan. Bake 10 minutes at 475 degrees. Reduce heat to 225 degrees and bake for an hour. Turn off oven, open door and leave cake in for 5 minutes. Cool 2-3 hours away from drafts. Remove sides of pan and refrigerate. Can be frozen.