Categories: Cheese/eggs, Cheesecakes, French 
      Yield: 16 servings 
  
-----------------------------------CRUST----------------------------------- 
      1 x  Shortbread; See Recipe # 22    
 
---------------------------------CHEESECAKE--------------------------------- 
      1 lb Cream Cheese                      1/2 lb French Cheese; * 
    1/3 c  Sugar; Granulated                   1 tb Unbleached Flour 
      4 ea Eggs; Large, Separated            1/4 c  Sour Cream 
    1/4 c  Heavy Cream                         1 ts Real Vanilla Extract 
      1 tb Confectioners' Sugar            
  
  NOTE:  IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * 
  Use the Soft Double Creme French Cheese in this recipe. 
  ~------------------------------------------------------------------------- 
  Preheat the oven to 350 degrees F.  In a large mixing bowl, beat together 
  the cream cheese and the double creme, then add the sugar and flour and 
  beat until thoroughly blended.  Stir in the egg yolks, sour cream, heavy 
  cream and vanilla.  Beat the egg whites until they are frothy, then 
  gradually add the confectioners' sugar and beat until the whites form stiff 
  peaks.  Fold the whites into the cheese mixture.  Pour the mixture into the 
  prepared crust and bake for 45 minutes, or until the center is firm. Cool 
  to room temperature, then chill before serving.