Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for twenty minutes before serving.

　　

Ingredients

makes one 10-inch cake

　　Unsalted butter, room temperature, for pans

　　1/2 recipe Chocolate Wafer Sandwich Cookie dough (page 108)

　　3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature

　　2 1/4 cups sugar

　　1/2 cup all-purpose flour

　　1 cup sour cream, room temperature

　　1 1/2 teaspoons pure vanilla extract

　　5 large eggs

　　

Step 1

Preheat the oven to 350°F. Butter the sides of a 10-inch springform pan. Press the dough into the bottom of the pan, patting it into an even layer. Wrap exterior of pan (including base) in a double layer of foil. Freeze the dough in the pan, about 15 minutes.

　　

Step 2

Place pan on a baking sheet. Bake until the crust is firm to the touch, 12 to 15 minutes. Transfer pan to a wire rack to cool completely.

　　

Step 3

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

　　

Step 4

Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

　　

Vanilla Cookie Crust Variation

Step 5

In the bowl of an electric mixer fitted with the paddle attachment, beat 1 stick butter and 1/4 cup sugar on medium speed until light and fluffy, 3 to 4 minutes. Beat in 1 large egg yolk and 1 teaspoon pure vanilla extract. Add 3/4 cup all-purpose flour and a pinch of salt, and beat until the dough just comes together. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, at least 30 minutes or up to 1 day. Press dough into pan; bake at 350°F until golden, 15 to 18 minutes; cool completely. Proceed with recipe for New York–Style Cheesecake.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter