Niki’s Cheese Cake

(Niki deJourno)

 1 graham cracker crust prepared according to the recipe on the box

of graham cracker crumbs; bake in a 9 inch round spring-form pan.

Push the crumbs up the side of the pan about ½ inch all around.

2 ½ 1bs. cream cheese

1 ¾ cups sugar

3 T. flour

¼ teas. salt

5 eggs

2 egg yolks

½ cup half and half or light cream

1 teas. vanilla

Cream cheese and add sugar.  Beat in eggs and extra egg yolks one at a time (do not over beat) until light and smooth.  Sprinkle in flour, add half and half and vanilla.  Pour on top of graham cracker crust in spring form pan.  Bake 10 minutes at 475 degrees, then 1 hour at 250 degrees.  Crack the oven door and cool completely in oven (hours).  Cake is done when tester comes out clean.  As the cake cools, it will fall slightly and even crack in the middle.  Refrigerate after it is cool.