New York Cheesecake

• 2/3 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons chilled stick margarine, cut into small pieces
• 1 tablespoon ice water
• Vegetable cooking spray
• 3 (8-ounce) blocks nonfat cream cheese, softened
• 2 (8-ounce) blocks Neufchatel cheese, softened
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons grated orange rind
• 1 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 5 eggs
• Lemon zest (optional)
• Orange slices (optional)
• Lemon slices (optional)

1. Preheat oven to 400u0b0.
2. Place 2/3 cup flour and 2 tablespoons sugar in a food processor, and pulse 2 times or until combined. Add chilled margarine; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400u0b0 for 10 minutes; let cool on a wire rack.
3. Preheat oven to 525u0b0 or to highest oven setting. Combine cheeses in a large bowl; beat at high speed of a mixer until smooth. Add 1 3/4 cups sugar and next 5 ingredients (sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
4. Pour cheese mixture into prepared pan; bake at 525u0b0 for 7 minutes. Reduce oven temperature to 200u0b0, and bake 45 minutes or until almost set. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with lemon zest, orange slices, and lemon slices, if desired.

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Taken from www.myrecipes.com/recipe/new-york-cheesecake-1 (may not work)