This recipe was given to Bon Appetit magazine by the renowned Victoria, B.C. restaurant, Pagliacci's. It's been an institution in that beautiful city for decades and this cheesecake is just one of the menu items people can't get enough of. It's a deceptively simple and decadent treat. Easily adapts to low carbing by substituting Splenda (or Davinci's Syrup) for the sugar, a nut crust for the crumb one and omitting the flour. My second favourite cheesecake of all time.