Almost Outback Cheesecake

I found this recipe online several years ago and its the closest I've come to that heavenly Outback cheesecake experience. The cake bakes up very high, so watch carefully. I've added dark chocolate and milk chocolate--both are good but the dark is a good contrast. Top with raspberry or caramel sauce to replicate the Outback experience.

• Ready In: 2 hrs 10 mins
• Serves: 8-12
• Yields: 1 cheesecake

Ingredients

• 4  large eggs
• 3  tablespoons flour
• 1 1⁄2 cups sugar
• 3  tablespoons cornstarch
• 2  lbs cream cheese, softened (4-8oz. packages)
• 2  teaspoons vanilla
• 1⁄2 cup  softened butter
• 16  ounces sour cream

• add-ins

•  melted chocolate or  raspberry sauce or   caramel sauce or  chocolate chips

Directions

1. Preheat oven to 325 degrees. Lightly spray 9 inch springform pan with butter flavored cooking spray. Set aside.
2. Beat eggs in large bowl until frothy. Blend in sugar, flour, and cornstarch. Add remaining ingredients, blending well after each addition. Blend until smooth. Pour into springform pan (it will be VERY full).
3. Bake 1 hour at 325 degrees. (Cake will be set on the edges and glossy in the center.) Turn oven off and leave cake to cool for 1 hour with the door open. Remove from pan and refrigerate.
4. Top with your favorite sauce or decorate with chocolate curls or fruit slices.
5. Note: Cooling the cheesecake thoroughly makes it taste that much better and it is easier to slice.