Title: Poppyseed Cheesecake
Categories: Cheesecake
Yield: 8 Servings

		Crust:
1	c	Flour
1/4	c	Sugar
1/2	c	Butter or margarine
2		Egg yolks
1	ts	Water
		Filling:
24	oz	Cream cheese
1	ts	Vanilla
1	c	Sugar
4		Eggs
1	tb	Lemon juice
1		12 oz can poppyseed filling
		Topping:
1/4	c	Rolled oats
1/4	c	Flour
2	tb	Brown sugar
2	tb	Butter or margarine

Combine flour and sugar. 'cut in butter till coarse pea size. Combine yolks with water and blend into flour mixture to make a dough ball.Pat into bottom and 1 1/2 inches up sides of a greased 9 inch springform pan. Beat cream cheese, sugar and vanilla until fluffy. Add eggs, low speed just to blend. Turn into crust and bake 350 for 1 hour or till filling set.Cool 5 minutes. Stir lemon juioce into poppyseed filling and carefully spread over cheesecake. Combine topping ingredients and sprinkle over filling. Bake 450 10 minutes or topping browned.Cool completely. Remove sides of pan. serve dessert at room temperature, refrigerating leftovers.

From: Lir119

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