Hollywood Two-Toned Cheesecake

 When I was a child, my Mom would make something called the Hollywood Two-Tone Cheesecake. This was what I could only describe as a delicious, semi-dense, and very cheesy cheesecake. I don't know what made it better than any other cheesecake, maybe the process? 

Anyway, one day I was admiring Mom as she made it and asked her how she ever came up with the recipe. I thought Mom was a genius! In her humble way, she looked at me and said, "My dear friend, Julia, gave it to me." Then she went back to cooking. For many years, I wondered why we never met this dear friend, Julia. Then one day, on PBS reruns, I saw Julia Child making Mom's cheesecake. And then I knew Mom's secret!

To this very day, Julia's cheesecake remains a hit with everyone!

First, make the Crust:

• 1 1/4 cups crushed Zweibach (if you can't find it, you can use biscotti)
• 1/4 cup sugar
• 1/4 cup melted butter, cooled

1. Butter the bottom and sides of a spring pan.
2. Mix together pressing into a spring pan, with 1/4 inch at the bottom and working halfway up the sides.
3. Chill for one hour.

Second, the filling:

• 1 lb cream cheese, full-fat, room temperature
• 1/2 cup sugar
• 2 large eggs
• 3/4 tbsp vanilla

1. It's very important that your eggs and cream cheese are at room temperature. Otherwise, you have to beat it like crazy, which results in a too-soft filling that won't set up properly.
2. Mix all the ingredients together, then pour into the crust. 
3. Bake for 20 minutes at 375, then cool for 1 hour after removing and finishing.

The third fill or top tone:

• 1-pint full-fat sour cream
• 1/4 cup sugar
• pinch of ground cinnamon
• 1 tsp vanilla

1. Increase the temperature to 475.
2. Mix all of the above together and pour over the cake, and bake for 10 minutes.

This cake doesn't need a decoration, but you can if you like. 

The main thing is to chill it overnight, a minimum of 10 hours, before serving.

NOTE: To avoid cracks on top for both segments, make sure to use a water bath approach:

Wrap the bottom of the springform pan with foil, up the sides, to prevent water from leaking in.

Place in a larger pan (not a springform pan) and fill to 1/4 the way up the sides of the springform pan.

Then proceed to bake.