NEW YORK-STYLE CHEESECAKE To ensure a smooth, creamy filling for this classic cheesecake, allow the cream cheese to soften before preparing the filling. To speed the softening, unwrap the cream cheese and cut each block into 10 cubes. Let cubes stand at room temperature for 1 hour. 1/2 cup butter (no substitutes), softened 1/4 cup packed brown sugar 4 eggs 1 1/4 cups all-purpose flour 4 8-ounce packages cream cheese, softened 1 1/4 cups granulated sugar 1/4 cup all-purpose flour 1 tablespoon vanilla 2 8-ounce cartons dairy sour cream 1/4 cup granulated sugar 1 teaspoon vanilla

Preheat oven to 350°F.

Place butter in a large mixing bowl. Beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until fluffy. Add 1 of the eggs; beat well. Slowly beat in the 1 1/4 cups flour until combined. Divide the dough in half. Cover and refrigerate one portion.

Spread remaining portion onto the bottom of an ungreased 10-inch springform pan with sides removed. Place on baking sheet. Bake in the preheated oven for 10 minutes. Let cool completely (about 30 minutes). When bottom crust has cooled, attach sides of pan. Press chilled dough onto sides to a height of about 1 3/4 inches. Set pan aside.

Increase oven temperature to 450°F. In a large mixing bowl, beat cream cheese and the 1 1/4 cups granulated sugar until fluffy. Beat in the 1/4 cup flour at low speed until smooth. Add the remaining 3 eggs and 1 tablespoon vanilla all at once, beating at low speed just until combined. Stir in 1/2 cup of the sour cream. Pour batter into crust-lined pan. Place in a shallow baking pan.

Bake mixture in the 450°F oven for 10 minutes. Reduce oven temperature to 300°F. Bake for 30 minutes more or until center appears nearly set when gently shaken. Remove from oven. Stir together remaining sour cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.

Remove from oven. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool for 1 hour. Cover and chill at least 4 hours. Let stand at room temperature for 15 minutes before slicing.

Makes 16 servings.

1 Serving: Calories: 455, Fat: 33g (Saturated: 20g), Cholesterol: 144mg, Sodium: 260mg, Carbohydrate: 33g, Protein: 8g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]