Creamy Cheesecake

Crust:
1 cup flour
½ cup butter, softened
¼ cup sugar
1 egg yolk

Filling:
2 packages (8 oz. each) cream cheese
2 eggs
¾ cup sugar
2 tsp. vanilla
Cheesecake topping

Use the small springform pan. Mix all of crust ingredients with hands. Press mixture on bottom of pan and ½ inch up sides of pan.

Beat cream cheese slightly. Add eggs, sugar and vanilla; beat until light and fluffy. Pour into crust. Bake until firm about 45 minutes at 350ºF. Run knife around edge of cheesecake to allow cake to settle without cracking. Cool. Refrigerate at least 8 hours.
Serve plain or with fruit topping.