Ted's New York Style Cheesecake

Cookie crust

3/4 cup flour
3 tablespoons sugar
1 egg yolk
6 tablespoons butter (softened)
1/2 teaspoon vanilla extract

In medium-sized bowl, stir together flour, sugar, and butter. Add egg yolk then vanilla extract. Line bottom of springform pan with baking parchment. Attach sides of pan. Press 1/2 of dough evenly onto bottom pan.

Bake at 400 F for 7 minutes or till lightly browned. Remove from oven and set aside to cool. Then press remaining dough up sides of pan to height of 1 3/4 inches.

Filling

24 oz (3 packages) cream cheese (I use no-fat cream cheese)
1 cup sugar
2 tablespoons flour
2 Extra Large eggs
1 egg yolk
1/4 cup milk
1 teaspoons vanilla extract

In mixing bowl, combine cream cheese, cup sugar, and flour. Add eggs and egg yolk beating well. Beat in milk and vanilla extract. Pour over crust.

Bake at 450 F for 10 minutes. Lower temperature to 300 F and bake for 50 minutes or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Fruit Topping

4 cups fresh fruit (cherries, strawberries, blueberries or other)
3/4 cup sugar
2 tablespoon cornstarch
1/3 cup water

In medium saucepan, dissolve sugar, cornstarch, and water. Cook over medium heat and stir till thickened and bubbly. Cook and stir 2 more minutes. Chill without stirring. Serve with cheesecake.

Chill till serving time. Makes 12 to 18 slices.