Mimi'S Cheesecake Supreme - cooking recipe

Ingredients

CRUST
graham cracker crumbs
CHEESECAKE
5 (8 ounce) packages cream cheese
1/4 teaspoon vanilla
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
1 cup egg (4-5 eggs)
2 egg yolks
1/4 cup heavy whipping cream
1 tablespoon sour cream

Preparation

CRUST:
Generously butter a 9-inch springform pan.
Sprinkle the graham cracker crumbs over sides and bottom of pan so that it is covered.
CHEESECAKE:
Let the cream cheese soften at room temperature for 1-1 1/2 hours.
With electric mixer beat till creamy.
Add the vanilla.
In a separate small bowl mix the sugar, flour, and salt well.
Gradually blend into the cheese mixture.
Add eggs and egg yolks one at a time, beating after each addition just to blend.
Add the sour cream.
Gently stir in whipping cream.
Gently pour into springform pan so that you don't remove the graham cracker crumbs.
Bake at 450 degrees for 12 minutes.
Reduce heat to 300 degrees and continue baking for 55 minutes.
Remove from oven and cool.
Loosen sides with spatula after 1/2 hour.
Remove sides at the end of 1 hour.
Allow to cool 2 hours longer.
Regrigerate and put a glaze on it before serving or serve with sauce on each plate.
TOPPINGS THAT I HAVE USED: Fresh strawberries that I have put sugar to make a thin sauce; melt down some raspberry jam and cool a little and then put in some fresh raspberries; a thin hot fudge sauce; cherry pie filling in a can--also blueberry pie filling.