Dan Raymer's Streamlined Cheesecake

Low Drag from Plate to Mouth to Stomach

40 oz Cream Cheese (Philly brand seems best)
10 oz Sour Cream (I use light, as if that helps to reduce calories!)
1 cup sugar
1/2 cup flour
5 eggs
2 tablespoons vanilla
1 tablespoon almond extract
the secret ingredient - 7 oz Coconut Cream (or 10 oz Coconut milk)
the optional ingredient - 1 cup golden raisins (soak them 15 minutes first, drain well)
3 Pie crusts (store-bought is OK, or make your own - graham cracker crust is traditional but sometime try a flour crust or even fillo dough. Whatever you use, grease 9-inch pans first, then prebake the crusts ~10 minutes at 350 degF then cool). Sometimes I make it without a crust using a glass pan - make sure you grease it well.

Blend (high setting - 5 minutes) eggs, flour, and sugar, whipping lots of air into mixture.
Slowly blend in (low setting until mixed) cream cheese, coconut cream, vanilla, almond extract, and sour cream.
Add raisins if desired.
Mixture should be thick but pour-able (like a good milkshake). If too thick, add milk. If too thin, add more flour.
Pour into crusts, bake 45 minutes at 300 degF then at 400 degF until top is light brown (watch carefully - it burns quickly!).
Cool and eat (you can add a fruit topping, but I prefer it "straight").

baked and tested 2-01