STEP 1: Cream the butter and sugar in the stand mixer with a paddle on medium until light and fluffy.

STEP 2: Whip the egg yolk and vanilla by hand then mix in a little at a time.

STEP 3: Sift in the flour (cake & almond mixture) little by little while mixing in by hand until it comes together in a smooth, shaggy dough.

STEP 4: Remove the dough to the lightly floured pastry mat. Roll it into a ball, then pull of a piece at a time to press into the pan. Cover the parchment paper on the sides and the bottom pressing the mixture into a thin layer. Leave about 1/2 of rim showing on the inside top rim.

STEP 5: Blind bake the crust in the springform pan at 400F for 8 minutes. The crust should be brown just on the very edges. Set it aside to cool and reduce oven temperature to 350F.

Set the springform pan aside and continue making the cheesecake.

STEP 1: Cream the cream cheese and sugar in the stand mixer with the paddle until smooth.

STEP 2: Whisk the egg yolks and vanilla by hand and mix into the cream cheese a little at a time just until smooth and glossy. (Do not overwhip)

STEP 3: Drizzle in the cream/sour cream mixture a little at a time whisking just until blended. (Do not overwhip)

STEP 4: Whip the egg whites in the stand mixer or a hand mixer with the whisk attachment. As they start to foam whip in 1/2 tsp of cream of tartar and continue whipping.

STEP 5: When the egg whites start to thicken start whisking in the granulated sugar a little at a time while increasing mixer speed to medium, then high speed.

STEP 6: When it reaches a soft peak add in the extracts, then increase to high speed (level 8-10 on a Kitchen Aid) and whip to a firm peak.

*Start boiling water for the bain marie.

STEP 7: Using a spatula, fold the egg whites into the cheesecake filling a spoonful at a time.

STEP 8: Gently pour the cheesecake filling into the crust in the springform pan. Smooth it gently with a spatula or frosting knife. Tap on the counter a couple of times. If you see any bubbles, pop them, then tap the pan a couple of times again.

STEP 9: Put the large bain marie pan in the oven on the lower middle rack. Put a large baking sheet under it on the bottom rack or the bottom of the oven. Fill the bain marie pan half full with boiling water.

STEP 8: Set the springform pan n the center of the large bain marie pan, Slowly and carefully pour the boiling water in the bain marie pan being very careful not to splash any into the cheesecake. The water should reach 1/2 or more up the springform pan. Higher is better as long as you don't get any water into the cheesecake and you don't spill the water.

STEP 9: Bake at 350F for 1 hour then turn off the oven, and leaving the cheesecake in the oven, crack the door 4-6". Set a fan near the oven door to circulate air. Let the cheesecake set in the oven for 1 hour to let it reduce temperature slowly in the oven.

STEP 10: Remove the cheesecake pan from the oven and set it on a cooling rack. Let it cool to room temp. If the kitchen is a little warm, but it in another room to cool.

STEP 13: When the cheesecake is completely cool, place a buttered round of parchment paper on top of the cheesecake and wrap the cheesecake in the springform pan with plastic wrap. Refrigerate for 3 hours minimum before serving. I prefer 8 hours or overnight.

STEP 12: Remove the cheesecake from the refrigerator and remove the springform pan and side parchment from the cheesecake. Run a large knife under the bottom parchment to separate it from the bottom of the springform pan. Set the cheesecake on a cake board.

You can now set the cheesecake on a cake plate or cake stand. Top or decorate as you like and serve.