Put the oven to heat up to 180 gr.S. Heat the cheese to room temperature. Cookies crumble into fine crumbles.
Grease a round piece of butter a baking dish.
Wrap the foil shape - it will provide additional protection from the ingress of water into the mold during baking in a water bath.
Prepare cake cheesecake. To do this, mix the crushed cookies with melted butter. If the mass obtained is not sufficiently viscous, add a few tablespoons of water. The resulting mass lay out in the form, level.
Send the form in the oven for a time of 8-10 minutes, until the pastry with oil will not turn into the cake, lightly golden brown. Then leave the form on the rack to cool and join in preparing the filling.
Connect the sour cream, lemon juice and vanilla sugar.
Add cheese, salt, sugar and mix well until smooth.
Add to the resulting mass of eggs and yolk, entering them one at a time and stirring with a mixer at low speed. Gently add flour.
Continue to mix together until until a lush, dense mass without lumps.
Pour the resulting curd mass in a fully cooled cake from pastry.
Gently flatten with a spoon or spatula.
Now prepare a water bath to bake cheesecake. For this purpose the form put on a large deep pan.
Pour into a pan of boiling water so that the water level reaches the middle of the baking dish.
Send all this construction in the oven for 50-60 minutes, bake at 180 gr.S. After this time, turn off the oven, open the door and leave the dish to cool slowly for one hour.
When the treat is completely cooled, remove the foil and walk around with a knife around the edges to separate the cheesecake from the mold.
Send a dish for 3-4 hours in the refrigerator. This will give the delicacy desired texture.
The cooled cheesecake, remove from the mold and to pass on to the plate.
Garnish cheesecake with fresh or canned berries and serve.