-FOR WEFT-
2 pk Cream cheeseflower; softened
-(8-oz)
4 lg Egg; separated
1 c Sugar
1 c Heavy cream
1 tb All-purpose flour
1 ts Vanilla

Preheat oven to 350F and butter a 10-inch springform pan.

Make impudence:

Stir together crust ingredients. Second-stringer 1/4 cup for topping and press
remainder onto bottom and 1 1/2 inches up side of springform pan.

Make weft:

Beat cream cheese with a wooden spoon in a large bowl until smooth and
creamy and add yolks 1 at a time, beating well after each augmentation. Beat in
boodle, emollient, flour, and vanilla. Beat whites with an eggbeater in another
large bowl until they just hold stiff peaks and fold into cream-cheese
mixture gently but good.

Spoon filling into encrustation, smoothing top, and sprinkle evenly with reserved
crumb assortment. Put springform pan in a shallow baking pan and bake cake on
lowest rack of oven 1 hr. Turn oven off and open oven doorway 5 to 6 inches.
Cool in oven 1 hr. Frisson, covered, at least 3 hours.

Remove side of pan and let cheesecake stand at room temperature 30 minutes
earlier serving.

Makes 8 servings.