Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PASTRY***
   1 2/3  cups          all-purpose flour
   1      pinch         salt
     1/2  cup           butter -- cut in small pieces
   1      tablespoon    butter; -- (add to above)
   2      tablespoons   sugar
   1                    egg
   4      tablespoons   ice water
                        ***FILLING***
   1 1/2  pounds        cream cheese
     1/4  cup           oil
   1 1/4  cups          sugar
   3                    eggs; separated
     1/4  cup           cornstarch
   5      drops         vanilla extract
     1/2  cup           milk

Preparation:

Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.