Scott'S Cheesecake

• 1 1/4 c. chocolate wafer crumbs or graham crackers
• 1/4 c. butter, melted
• 1 Tbsp. sugar
• 5 (8 oz.) pkg. cream cheese
• 1 3/4 c. sugar
• 1/4 c. flour
• 1 tsp. vanilla
• 5 eggs
• 2 egg yolks
• 1/4 c. heavy cream

1. Combine wafer crumbs, butter and sugar in small bowl.
2. Press over bottom of greased 9 x 3-inch spring-form pan.
3. Refrigerate. Beat together all 5 packages of cream cheese, 1 3/4 cup sugar, flour and vanilla in a large bowl until smooth and fluffy.
4. Beat in eggs and yolks, one at a time, beating well after each addition until smooth.
5. Stir heavy cream into cheese mixture.
6. Pour into prepared pan.
7. Place on cookie sheet.
8. Bake in preheated oven (475u0b0) for 10 minutes.
9. Lower temperature to 250u0b0.
10. Bake for 1 hour.
11. Turn off oven.
12. Leave cake in oven for 1 hour.
13. Open door partway and leave cake in oven for 30 minutes more.
14. Cool on wire rack to room temperature.
15. (Cheesecake may crack on top.) Refrigerate overnight.

chocolate wafer crumbs, butter, sugar, cream cheese, sugar, flour, vanilla, eggs, egg yolks, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=932766 (may not work)