Looking at the your tutorial again and comparing it to the recipe linked above, I find that, unless I'm missing it, the tutorial does not include the flour listed in the recipe. Since I have never had good luck making any cheesecake with flour (it always cracks for me), I take it it isn't necessary here?? Also, this recipe is very similar to the one from America's Test Kitchen. Theirs starts out at a relatively high temp of 500 for 10 minutes, then is lowered to a very low temperature of 200 for a long, slow baking of the cake. Which method is best and why? Thank you for pointing out the flour omission- yes, it is an ingredient that should be added and I have corrected the error. I have had the best results with the method in this recipe. The cheesecake is never over-baked, nor are there any cracks. I have not use ATK's method yet. ~Amy

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