New York Style Cheesecake

Every year for Heather's birthday we make this. I think it is probably my favorite cheesecake recipe I've ever made, but I would recommend having other people around to eat it. It's pretty rich. Most people use graham crackers for the crusts of their cheesecakes, but I think this crust is way better. It almost tastes like a sugar cookie. Combined with the smooth texture and flavor of the rest of the cheesecake this really is one of the best recipes out there. I originally got the recipe from Kyle.

½ C. Butter

¼ C Packed Brown Sugar

4 Eggs

1 ¼ C. Flour

4 8­oz pkg. Cream Cheese

1¼ C. Sugar

¼ C. Flour

1 TBS Vanilla

2 8 oz Sour Cream

¼ Sugar

1 t Vanilla

Preheat to 350. Beat butter 30 sec. Add brown sugar; beat until fluffy. Add one egg; beat well. Slowly beat in 1 ¼ C flour. Divide in half. Cover and chill one portion.

Spread remaining portion of dough onto bottom of 10­inch spring­form pan with side removed. Place on baking sheet and bake for 10 minutes. Cool. Attach sides. Press chilled dough about 1¾ up the side of the pan.

Increase oven temp to 450. Combine cream cheese and sugar; beat until fluffy. Beat in ¼ C. flour until smooth. Add remaining eggs and 1 TBS vanilla; Beat on low speed until just combined. Stir in ½ C sour cream. Pour into pan. Place in shallow baking pan and bake 10 min.

Reduce temp to 300. Bake 30 minutes, or until center appears nearly set when gently shaken.

Remove from oven. Combine remaining sour cream, sugar and vanilla. Spread over cheesecake.

Bake 15 minutes more.

Cool on wire wrack for 15 minutes. Loosen crust; cool 30 minutes. Remove sides of pan. Cool completely. Cover and chill 4 to 24 hours. Let stand 15 min at room temp.