Marbled New York Cheesecake

This was the first cheesecake recipe I've ever baked and now, I'm known as the 'great cheesecake baker' amongst my relatives. As much as I think that they're over-exaggerating, I have to say that it's an exceptional cheesecake recipe. =D I found the recipe on allrecipes.com, like most of my recipes. Of course, like all allrecipes recipes (lol, did anyone else find that last sentence funny?) when made as-is, produces okay-okay results. But with a few tips and tricks here and there (courtesy of the reviews), it is transformed into something much more spectacular. I have added my own twist to the recipe and here's my version. ^^

The original recipe can be found here. This is my altered version.

 
Marbled New York Cheesecake
serves one 9-inch cheesecake, approx 1.5 inches in height
Ingredients
- 3/4 cup all-purpose flour
- 2 tablespoons 2 teaspoons white sugar
- 1/2 egg, beaten (you'll use the remaining 1/2 for the filling)
- 1/4 cup butter, softened
- 675g (23 oz) cream cheese, softened and at room-temperature
- 3/4 cup and 2 tablespoons white sugar
- 1 tablespoon and 1 and a half teaspoons all-purpose flour
- 2 1/2 eggs
- 1 egg yolk
- 2 tablespoons heavy whipping cream (or 1 and a half tbs whole milk)

Directions
1. Preheat oven to 200 degrees C (400 degrees F). Lightly oil the springform pan. This will ensure that your cheesecake won't stick to the bottom of the pan and that there won't be any cracks when it cools.
2. Crust: Combine the flour, sugar and butter into a bowl. Beat one egg and slowly pour half of the egg into the mixture. Mix the crust-mix toegther until a dough forms. Press to the bottom of the pan and poke holes all over with a fork. Careful when adding the egg, if you add too much, you'll have to add some flour to counter it, throwing off the balance and making a stiff crust.
3. Bake the crust in the oven for 15 minutes and take out. Allow to cool. Increase the oven temperature to 245 degrees C (475 degrees F) in the meantime.
4. Make sure your cream cheese is at room-temperature so that your filling doesn't have any lumps. Using a spoon, mix your cream cheese until it comes to a smooth consistency and to smoosh it up if it's stiff. Gradually add in the sugar and flour, beating after each addition to maintain the smooth texture. Add in the eggs and yolk. Don't panic if it starts to seperate the cream cheese mix into little bits. If your cheese is at room temperature, it'll mix in smoothly after awhile. Add the whipping cream and mix until blended. If your mix is still lumpy, press it through a sieve, but I think doing so makes a flatter cheesecake (or it's just me).
Optional step: Drop some chocolate syrup on the surface of the cheesecake and make swirly-patterns with a toothpick.
5. Pour filling over the crust (which should be cool by now). Get another pan (doesn't matter how big it is) and fill it up with hot water, or normal-temp water, both will have the same effect). Place your cheesecake on the middle rack and the pan of water on the lowest rack and bake at 245 degrees C (475 degrees F) for 10 minutes. Once the 10 minutes are up, immediately drop the temperature down to 95 degrees C (200 degrees F) and bake for one whole hour. Do not open the oven door under any circumstances.
6. Once the one hour is up, turn off the oven and leave it in the oven for another hour. Still, don't open the oven.
7. Chill overnight in the fridge. Don't even try to cut the cake after it has just cooked, let it set in the fridge.