NEW YORK STYLE CHEESECAKE
14 Zwieback toast slices, crushed
1/2 cup sugar
1/2 cup butter
3 pounds (6- to 8-ounce packages) cream cheese
1/2 cup, plus 2 tablespoons flour
2 1/2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla
Juice of 1 lemon
Mix crust ingredients and press into (bottom only) of a 10-inch spring form pan. In the bowl of an electric mixer, combine filling ingredients and pour over crust.
Place spring form pan into a larger pan and add about 1-inch of water to larger pan to make a water bath. Be sure cake pan does not touch sides of water pan.
Bake at 350 degrees for 1 hour. Turn off oven and do not open door. Leave cake in oven (no peeking) for 30 minutes. Remove cake from water pan, and let stand on rack until cooled to room temperature. Place in the refrigerator to thoroughly chill before removing the side collar from spring form pan. Cooling process requires 8 to 10 hours to set and solidify the cheesecake. Keep refrigerated after serving