Cream cheese home: At a diameter of 18 cm:Sand shell:Cookies – 150 grmela cream – 60 grohar – 1 tbsp without verhaal – 1 щепотка600 gr cream чиза2 яйца1 желток100 fat сметаны150 gr gr gr сахара10 vanilla shaharazade 0,5 лимона2 tbsp krahmaleva of coverage:100-200 Graham sour Cream – 1 tbsp Vanilla sugar – 10 гр1. To prepare a split mold with a diameter of 18 cm Side to butter, if desired can be covered with parchment paper, then the edges of the cheesecake will be a relief. 2. Grind in the crushed biscuits, add melted butter at room temperature, a pinch of salt and sugar. Mix, put into a form and compacted. Bake basis in the oven, heated to 200 degrees for 10 minutes.3. For the filling, mix the zest of 0.5 lemon, sugar and vanilla sugar. This is done in order to chop the peel that was not of her pieces in the finished cheesecake and she gave all the aromas of the essential oils contained in it.4. Mixing the ingredients for the filling cheesecake, working at the lowest speed of the mixer to the finished cheesecake was not air bubbles. Mix cream cheese, sour cream, sugar, eggs and starch. The starch will make the texture of the cheesecake is velvety and silky. Pour the filling onto the base of biscuit. The basis of the cookies must cool to room temperature. 5. On the lower level of the oven put a container with boiling water. On average – a form with cheesecake, bake at 130 degrees 90-120 minutes. The edges of the cheesecake should be lightly set, but the middle to remain “alive.” Turn off the oven, get the form of hot water. And leave cheesecake in the oven until it has cooled to a warm state.6. Sour cream mix with sugar and vanilla sugar, cover top of cheesecake and refrigerate for 6-8 hours for it to acquire its final texture. Decorate as desired. Source: FooDee @ Youtube.