1 Cup butter, softened
1 1/2 Cup Sour Cream
1/2 Cup heavy Whipping Cream
1 3/4 Cups White sugar
1/8 C Cornstarch
1 fluid ounce liqueur (Amaretto, Baily’s, Vanilla, Kahlua,Tuaca..)
1 teaspoon Vanilla Extract
1 Egg Yolk
Bring all ingredients to room temperature. Place rack of oven in center, preheat to 375. Wrap the outside of a 9 inch springform pan with foil and butter inside generously. Find pan that spring from will set inside of with out touching edges, and hold water.
Add sour cream and whipping cram blend till smooth.
Add liqueur and vanilla.
Place pan into larger pan, sides not touching and add water to outer pan, for water bath. (this prevents cracking)
Bake on center rack 70 minutes.
After 70 minutes turn off oven, leave in oven and allow to cool with oven door open for one hour. Remove cake from water bath and chill at least 3 hours before removing fro spring form pan (overnight is fine)
Note: If you run out of foil, find something! I used a disposable aluminum pan, keeps the little bit of cheese cake from runnin into the water while baking.
The liqueur flavor is your choice, experiment!