Ok, New York Cheesecake is in the oven. This recipe has me a bit flustered. The last items to go into the mixture are milk, vanilla and 1/4 cup flour. Now how the heck do you get that flour in their and not beat the heck out of the mixture to make it smooth? I didn't want to overbeat it and put too much air in the batter. Well, did my best, time will tell. A lot of time apparently because after it bakes for an hour, it has to stay in the oven with the door closed 5-6 hours. Kind of sweating this one!