Thanks baking buddies! No, the cheesecake recipe is one that was forwarded to me by another board member who promised that it was a good one, and it most certainly is (it may very well replace my former favorite cheesecake recipe - one that I had long before I owned the cake bible). If that person gives the okay - I’ll tell you who it is.
The crust is somewhat unusual because it’s more of a pastry crust (flour, sugar, butter, vanilla, and egg yolks) than the more typical cookie crumb crust. Next time I’ll experiment with the crust by adding some almond meal, and I’ll add my favorite sour cream/sugar/vanilla topping a few minutes before the cheesecake is done baking (an adaptation from my former recipe).