My favorite cheesecake is a New York style one. It's baked, and the texture is dryer than what most people are used to. I'm not fond of the heavy, sweet, sticky ones. Oh, alright, I'm fond of them. Never met a cheesecake I didn't love. But the NY style ones, I LOVE. I haven't had one in ages, but I've got a recipe though. I haven't made it because I'd eat the whole thing. (Bat Goddess gave me a cheesecake recipe book last Christmas. Let me know if you want any other cheesecake recipies or recipies for toppings or crusts.

You might have to translate some of this to English English.

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New York Style Cheesecake

Ingredients:
2 lbs cream cheese
1/4 cup granulated sugar
2 large eggs, lightly beaten
1 teraspoon vanilla extract
2 tablespoons cornstarch
1 cup sour cream

1. Preheat oven to 400°F/200°C
2. In a large bowl, beat together cream cheese and sugar until smooth and light
3. Beat in eggs, vanilla and cornstarch - only until thoroughly mixed
4. Stir in the sour cream until mixture is well blended
5. Pour into prepared crust & bake for 45 minutes. Allow cake to cool in the oven, with the door propped open slightly, for 3 hours. Chill.

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Basic Crumb Crust

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup granulated sugar

Preheat oven to 350°/177°C (if pre-baking the crust)
Put crumbs in a bowl, add butter and sugar, and blend
Press the mixture (even thickness) into the bottom and partly up the sides of a greased 9" baking dish, pie pan, or springform pan.

Chill in refrigerator for 5 - 10 minutes or bake for 10 minutes. Cool before filling