Cheesecake

Crust:    ( I usually double the crust)

3/4 cup all purpose flour
3 Tbsp sugar
sprinkle of salt
6 Tbsp butter
1 slightly beaten egg yolk
1/4 tsp vanilla

Filling:
3 (8oz) pkgs cream cheese
1/4 tsp vanilla
1 cup sugar
2 Tbsp flour
1/4 tsp salt
2 eggs
1 egg yolk
1/4 cup milk

Crust: Combine flour, sugar and salt.  Cut in butter until crumbly.  Add egg yolk and vanilla.  Mix well.  If it is too crubly, add in a little splash of milk.  Pat 1/3 of dough on bottom of 8 inch springform pan (sides removed.)  Bake at 400 for about 7 minutes or until golden; cool.  Butter sides of pan; attach to bottom.  Pat remaining dough on sides to the height of 1 3/4 inches. 

Filling: Let cream cheese stand at room temp to soften.  Beat until creamy; add vanilla and mix.  Mix sugar, flour and salt together, then gradually blend into cheese.  Add eggs and egg yolk all at once.  Beat just until blended.  Gently stir in milk.  Pour in crust lined pan.  Bake at 450 for 10 minutes; reduce heat to 300.  Bake 35 min or until center appears set. Remove from oven; cool 15 min.  Take off sides of pan.  Cool before serving.