1-1/2 cups dry bread crumbs, seasoned
1/4 cup butter, melted
1/4 cup white wine
2 pkgs. (8 oz. each) cream cheese, softened
3 large eggs
1/2 cup fresh garlic, chopped
1/4 cup flour
2 tablespoons whipping cream
1 teaspoon lemon pepper
1 cup sour cream
1 tablespoon fresh garlic, chopped
Crust: Preheat oven to 325 degrees. Grease a 9-inch springform pan. Combine the bread crumbs, butter, and wine in a medium bowl. Pour the crumb mixture into the prepared pan and pat the crumbs on the bottom and up the sides. Set aside.
Filling: Beat cream cheese in the large bowl of your electric mixer. Add eggs, one at a time, mixing thoroughly after each addition. Add the garlic, flour, cream and pepper. Continue mixing until well blended. Pour the cheesecake filling into the prepared crust and bake until golden and firm, about 40 minutes.
Topping: Combine the sour cream and garlic. 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 it cool.
Refrigerate for at least 2 hours.