Cheesecake to Die For

I serve this with a chocolate brandy sauce and fresh fruit. You could make a fruit reduction or top this with anything you desire or nothing at all. It's flavor and texture is perfect for anything I've put on it so far.

Crust:

1/4 c unsalted butter, melted
1 1/2 c ginger snap crumbs (or graham cracker crumbs)

Filling:

1 1/2 c granulated sugar
16 oz cream cheese, softened
16 oz neufchatel cheese, softened
1/2 c heavy cream
4 eggs
1/4 cup flour
1 c sour cream
1 tsp vanilla

Directions:

Pre-heat oven to 350F

Grease sides of springform or use a 9" round pan, ungreased

Crust:

In large bowl, combine butter and crumbs, press into bottom of pan and cook in oven for approx 8-10 minutes.

Filling:

In large bowl, beat sugar and cream cheese on medium high for 3 minutes, or until all combined and creamy.

On lower setting (avoid infusing air as much as possible into mixture from this point on), blend in cream; add in eggs one at a time blending well after each egg is added.

Mix in sour cream, flour and vanilla until smooth.

Pour filling into crust over pan, tap to expel any air bubbles.

Bake for about 1 hour (or until center is no hotter than 150F). Take out and let cool on rack for 1-2 hours, making sure to run a sharp knife along the edge so cake doesn't stick to the pan and pull apart. Cover with plastic wrap and move to fridge for another 2-3 hours or until ready to serve.