|Dry bread crumbs||1 1⁄2 Cup (24 tbs) (Plain Or Seasoned)|
|Butter||1⁄4 Cup (4 tbs), melted|
|White wine||1⁄4 Cup (4 tbs)|
|Cream cheese||16 Ounce, softened|
|Chopped garlic||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Whipping cream||2 Tablespoon|
|Lemon pepper/Freshly ground black pepper||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Chopped garlic||1 Tablespoon|
PREHEAT THE OVEN to 325°F Grease an 8- or 9-inch sprmgform pan.
COMBINE THE BREAD CRUMBS, butter, and wine in a medium bowl.
Pour the crumb mixture into the prepared pan and pat the crumbs into an even crust along the bottom and about 1 1/2 inches up the sides.
PUT THE CREAM CHEESE in the large bowl of an electric mixer.
Beat in the eggs, one at a time, mixing thoroughly after each addition.
Add the garlic, flour, cream, and lemon pepper.
Continue mixing until well blended.
POUR THE CHEESECAKE filling into the prepared crust and bake until golden and firm, about 40 minutes.
Meanwhile, combine the sour cream and garlic for the topping; set aside.
WHEN THE CHEESECAKE is done, remove it from the oven and let it sit for 5 minutes.
Spread the sour cream mixture over the cake and let cool, then refrigerate for at least 2 hours.
When the cheesecake is chilled and set, remove the rim of the spring-form pan, slice, and serve.