Preheat oven to 160ºC . Position rack in center of oven. Butter 23 cm springform pan. Wrap outside of pan with double layer of heavy-duty foil. Press crust firmly into bottom and 3 cm up sides of pan; refrigerate until needed or bake and cool. With mixer at high speed beat cream cheese until smooth, about 5 minutes. Combine sugar with flour. Reduce speed to low; beat sugar mixture into cream cheese, quarter cup at a time until smooth, about 3 minutes. In bowl stir together eggs, sour cream, heavy cream, yolks and vanilla until smooth. Gradually beat egg mixture into cheese mixture until just incorporated. Pour batter into pan. Place pan in large baking pan on oven rack; fill baking pan with water halfway up sides of springform pan. Bake 1.5 hours or until center of cheesecake is set. Remove from water bath; remove foil. Cool on wire rack for 30 minutes; cool completely in refrigerator about 3 hours or over nite. Make 16 servings Per serving including crust: 401 cals; 7 g protien 28 g fat 156 mg chol 32 g carbs 293 mg sodium Completed Cheesecakes in series: 400-500 cals; 7-9 g protein; 27-37 g fat; 151-163 mg chol; 23-43 g carbs; 250-300 mg sodium. Your time in the kitchen: 30 minutes; ready to serve in 5.5 hours. Notes: These cheesecakes can be frozen, with out toppings, for up to two months. Wrap in plastic wrap and foil to prevent freezer burn. Let thaw, wrapped, in refrigerator overnite.