New York Style Cheesecake

Amount   Measure   Ingredient -- Preparation Method
--------   ------------   --------------------------------
  Crust
1 1/2   cups   graham cracker crumbs
1   tablespoon   sugar
5   tablespoons   unsalted butter -- melted
  Filling
40   ounces  low fat cream cheese
1 1/2   cups   sugar
1   cup  low fat sour cream
1   tablespoon   all-purpose flour
4   whole   eggs
2   teaspoons   vanilla extract
eat oven to 300F. Wrap springform pan in aluminum foil.

Mix graham cracker crumbs, sugar, and butter together until crumbs are well moistened. Spread on the bottom of a 9" springform pan and press down.

Bake for 10 to 15 minutes. Remove to rack to cool while preparing filling.

Increase oven temperature to 350F.

Beat cream cheese together while slowly adding sugar and flour until well incorporated.

Beat in sour cream and vanilla until mixed.

Add eggs one at a time and beat until mixed. Don't over beat.

Pour filling over crust. Place pan in a roasting pan. Put pan in oven and pour warm water to fill roasting pan until it comes half way up the springform pan.

Bake for 1 1/4 hours or until top is light brown and center barely jiggles.

Remove from water bath and allow to cool for two hours. Refrigerate for at least 6 hours.

Makes 12 servings
Per Serving: 459 Calories; 25g Fat (49.3% calories from fat); 14g Protein; 44g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 769mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 4 Fat; 2 Other Carbohydrates.
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