Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Graham crumbs |
| ¼ cup | Sugar |
| ⅓ cup | Butter melted |
| 1 cup | Ground Nuts, if desired |
| 5 larges | Eggs, room temp |
| 2 \N | Egg Yolks, room temp |
| 1¾ cup | Sugar |
| 3 tablespoons | Flour |
| 5 packs | (8 oz) Cream Cheese |
| 2 teaspoons | Vanilla |
| ¼ cup | Whip cream -or- |
| ½ cup | Sour cream |
CRUST
FILLING
Crust: Mix, press into bottom of Pan (Spring pan, Bake 7Min 350% let cool.
Grease sides but not bottom of spring form pan. Press crumb mixture into bottom and slightly up sides. With elec mixer-mix 1 egg &1 pkg cr cheese till smooth. Repeat till all eggs & cr cream cheese are well blended. Add 2 egg yolks & blend. Add sugar and flour gradually. Add vanilla and & whip cream. Making sure all smooth-beating one minute Preheat oven 475% Bake 12 minutes. Reduce temp to 300% Bake 55 minutes.
Turn oven off and leave to cool. Approx 6 hours. DO NOT OPEN OVEN DOOR FROM BEGINNING TO END. Refrigerate several hours before serving. Put aluminum foil under pan in case some butter leaks out. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Neva45@... on Jul 8, 1997