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| 1 1/2 Tasse | bread crumbs |
| 1/2 Tasse | Butter melted |
| 3 Esslöffel | parmesan grated |
| 24 x ca. 30 g | Cream cheese, at room temp |
| 5 | eggs room temperature |
| 3 Esslöffel | Onion grated |
| 1/2 Teelöffel | lemon extract |
| 1/4 Tasse | Butter melted |
| 4 Tasse | Sour cream, at room temp |
| 7 x ca. 30 g | Black lumpfish caviar, rinsed and drained |
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For crust: Line bottom of 10-inch springform pan with waxed paper. Mix crumbs, 1/2 cup melted butter and Parmesan in small bowl. Press crumbs firmly against bottom and sides of springform pan. Refrigerate pan while preparing filling.
For filling: Preheat oven to 350 degrees F. Mix cream cheese, eggs, onion, and lemon extract in processor or blender until smooth. Blend in 1/4 cup melted butter. Transfer to bowl. Stir in sour cream. Fold in caviar.
Spoon filling into chilled crust. Bake 45 minutes. Turn off oven. Let cheesecake stand in oven 15 to 20 minutes; filling will appear unset. Remove from oven; cool to room temperature. Cover with plastic wrap and refrigerate at least 12 hours before serving.
Bon Appetit, August 1983; reprinted in Malla Pollack, Note: Intellectual Property Protection for the Creative Chef, or How to Copyright A Cake: A
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