The best cheesecake I have ever eaten was in 1958 at this little German bakery in San Antonio, Tx. The owner was a small elderly, German woman that barely had a hint of an accent and her cheesecake looked much like yours above and it did have a crust on the bottom but at first I couldn't see the difference between the crust and the cake...smooth as silk filling with just a hint of an indentation that she had topped with the most delicious sour cream topping and she called it a NY Cheesecake but the NYCheesecakes today could not touch hers in looks, quality or taste with a 10' pole. I have searched for years for a recipe similar to hers. Hers did have a crust but it wasn't hard like a cookie crust and it didn't look quite like the spongecake crust that you make bit it's darn sure close enough for me! Yours is fantastic! A delicious crust, a silky smooth and creamy filling! One couldn't ask for more. Once again, King Arthur to the rescue! Bravo, P.J.!!!

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