New York-Style Cheesecake

• Unsalted butter, room temperature, for pans
• 1/2 recipe Chocolate Wafer Sandwich Cookie dough (page 108)
• 3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
• 2 1/4 cups sugar
• 1/2 cup all-purpose flour
• 1 cup sour cream, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 5 large eggs

1. Preheat the oven to 350F.
2. Butter the sides of a 10-inch springform pan.
3. Press the dough into the bottom of the pan, patting it into an even layer.
4. Wrap exterior of pan (including base) in a double layer of foil.
5. Freeze the dough in the pan, about 15 minutes.
6. Place pan on a baking sheet.
7. Bake until the crust is firm to the touch, 12 to 15 minutes.
8. Transfer pan to a wire rack to cool completely.
9. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
10. In a large bowl, whisk together sugar and flour.
11. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth.
12. Add sour cream and vanilla; mix until smooth.
13. Add eggs, one at a time, beating until just combined; do not overmix.
14. Pour cream cheese filling into the prepared pan.
15. Set pan inside a large, shallow roasting pan.
16. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
17. Bake 45 minutes; reduce oven temperature to 325F.
18. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more.
19. Turn off oven; leave cake in oven with the door slightly ajar, 1 hour.
20. Transfer pan to a wire rack; let cake cool completely.
21. Refrigerate, uncovered, at least 6 hours or overnight.
22. Before unmolding, run a knife around the edge of the cake.
23. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 stick butter and 1/4 cup sugar on medium speed until light and fluffy, 3 to 4 minutes.
24. Beat in 1 large egg yolk and 1 teaspoon pure vanilla extract.
25. Add 3/4 cup all-purpose flour and a pinch of salt, and beat until the dough just comes together.
26. Shape dough into a disk, and wrap in plastic.
27. Refrigerate until firm, at least 30 minutes or up to 1 day.
28. Press dough into pan; bake at 350F until golden, 15 to 18 minutes; cool completely.
29. Proceed with recipe for New YorkStyle Cheesecake.

butter, chocolate wafer, cream cheese, sugar, allpurpose, sour cream, vanilla, eggs

Taken from www.epicurious.com/recipes/food/views/new-york-style-cheesecake-390354 (may not work)