New York - Style Cheesecake - cooking recipe

Ingredients

1/2 cup butter
1/4 cup brown sugar (packed)
4 eggs
1 1/4 cups flour (all purpose Five Roses)
32 ounces cream cheese (softened)
1 1/4 cups sugar (granulated)
1/4 cup flour (all purpose Five Roses)
1 tablespoon vanilla
16 ounces sour cream
1/4 cup sugar (granulated)
1 teaspoon vanilla

Preparation

Preheat oven to 350\u00b0F In large bowl, beat butter with electric mixer for 30 seconds. Add brown sugar; beat until fluffy. Add one of the eggs; beat well. Slowly beat in 1 1/4 cups flour. Divide dough in half. Cover and chill one portion.
Spread remaining portion of dough onto bottom of 10 - inch spring form pan with side removed. Place pan bottom on baking sheet. Bake for 10 minutes; cool. Attach side of pan. Press chilled dough about 1 3/4 inches up side of pan.
Increase oven temperature to 450\u00b0F In bowl, combine cream cheese and 1 1/4 cups granulated sugar; beat until fluffy. Beat in 1/4 cup flour until smooth. Add remaining eggs and 1 tablespoon vanilla; beat on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour into pan. Place in shallow baking pan. Bake for 10 minutes.
Reduce oven temperature to 300\u00b0F Bake for about 30 minutes or until center appears nearly set when gently shaken. Remove from oven. In small bowl, combine remaining sour cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla; spread over cheesecake. Bake for 15 minutes more.
Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours. Let stand at room temperature for 15 minutes before serving.