Here is the cheesecake part of the crust recipe. I have made this through the years and I always get requests for the recipe. The secret to good cheesecake is to bake with moisture in the oven and to not overbake it.
Deluxe Cheese Cake
2 1/2 Pounds Cream Cheese , room temperature
1 3/4 Cups Sugar
3 Tablespoons Flour
1/2 Teaspoon Orange Rind, Optional , grated
1/4 Teaspoon Salt
1/2 Teaspoon Lemon Rind, Optional, grated
1 Teaspoon Vanilla
5 Large Eggs
2 Large Egg Yolks
1/2 Cup Heavy Cream
1 Deluxe Cookie Dough Recipe For Cheese Cake
Let cream cheese stand at room temperature till soft. Beat till fluffy.
Combine sugar, flour, salt, fruit rinds, and vanilla.
Blend into cream cheese gradually, keeping mixture smooth.
Add eggs one at a time blending in each one.
Add egg yolks one at a time blending in each one.
Gently stir in cream.
Turn into lined cheese cake pan. Bake in hot oven 400° for 12 minutes then lower temperature to 200° and continue baking for 2 hours or till center is jiggly but not runny. Cool then remove side of pan.
You can use a graham cracker crust in which case preheat oven to 200° and bake aprox. 3 hours. If cake does not test done in the center then turn heat up to 325° and bake until center of cake tests clean in the center.
This cake will bake up nicer if a small pan of water is placed on the bottom of the oven to provide moisture while cake is baking.