Joey's CarboLipo Dream Cake Cheese Cake

Crust

about 2 cups graham cracker crumbs
1/4 cup white sugar
1 stick butter melted

Mix ingredients together until fully incorporated. Pour into a greased 9in spring form pan, and pack down with knuckles of index and middle fingers. Make sure crust covers entire bottom of pan as well as 1/2in up the sides. Store in freezer while preparing the filling.

Note: If making a flavored cheesecake such as pumpkin, add 1/2tsp of nutmeg, cinnamon, and clove to crust. When making other flavors, flaked coconut can be a nice addition to crust.

Filling

4 8oz packages cream cheese
1 6oz package of sour cream
1 cup white sugar
1 tbsp corn starch
3 eggs
1tsp vanilla extract

Let cream cheese soften to room temperature before starting to mix in order to avoid lumpy bits. Preheat oven to 200f. Mix cream cheese, sour cream, sugar, corn starch, and vanilla until it is smooth in texture. Do not mix too fast in order to avoid air bubbles that will rise to the surface during baking. When adding the eggs, mix in one at a time until fully incorporated.

Pour filling mixture into prepared crust, and bake at 200f for 2 hours. This low and slow method eliminates the need to cover the cake or place in a hot water bath as it bakes. Eggs cook fully at 200f, so it will never burn or crack. You can even bake it longer and it wont over cook. It is ready when the middle shakes like jell-o, but will need more time if it ripples. DO NOT check center with a knife or toothpick as that will make it crack as it cools. When cake is fully cooked, let cool in refrigerator for at least 2 hours, or until the center does not shake when jiggled. Failure to let cool completely will result in a runny center of the cake, and will be messy and a weird consistency. The cream cheese has to congeal fully.
Enjoy with fresh cut fruit or whatever topping you like.

Note: When making a flavored cheese cake, prepare as usual. Then separate 1/4 of mixture and set aside. If making pumpkin cheese cake, add one small can of canned puréed pumpkin to 3/4 mixture with 1tsp of cinnamon, nutmeg, ground ginger, and clove to taste. If using fresh pumpkin that you've prepared, blend or process the flesh, otherwise you'll have strings of pumpkin in the cake which can be a weird texture.
Once you have incorporated additional ingredients, fill crust with the flavored portion of filling, and smooth top with a rubber spatula. Layer the 1/4 of plain cheese cake over the top and smooth over with a rubber spatula. This doesn't change the flavor of the cake at all, but white is a more appetizing color than the funky orange brown that the pumpkin will become. Bake as usual.

If making lemon flavored cheese cake, zest one lemon, and mix zest with the 1 cup sugar one day prior to baking. This will infuse sugar with the lemon flavor. When making cake, incorporate juice from 2 lemons into the mixture as well. Bake as usual.

If making chocolate flavored cake, melt semisweet bakers chocolate (to taste) into 3/4 portion of cheesecake and bake as usual.

Let me know if you make any other flavor combinations!