| 1 | Combine 1 ?cups flour and sugar; cut in butter until the mixture resembles coarse meal. |
| 2 | Combine the egg yolk and whipping cream; add to flour mixture to make a stiff dough. |
| 3 | Pat into a disc, wrap in plastic wrap and chill 30 minutes. |
| 4 | pat dough into 1/8 inch thickness. |
| 5 | Place it over the buttered bottom of a 9 inch springform pan. |
| 6 | Trim off and reserve any excess dough. |
| 7 | Pierce bottom of dough with a fork in 6 places. |
| 8 | Bake at 450f for 7-9 minutes or until lightly toasted. |
| 9 | Butter the side of a springform pan and connect it to the cooled base. |
| 10 | Roll out the remaining dough 1/8 inch thick, press dough strips onto side of the pan and seal against the bottom crust. |
| 11 | Trim off any excess. |
| 12 | in a large mixing bowl, beat cream cheese until fluffy. |
| 13 | Reduce the speed of the mixer to low, and beat in sweetened condensed milk, flour, eggs and egg yolks, beating until blended after each addition. |
| 14 | Stir in persimmon puree. |
| 15 | Pour into the prepared crust and bake at 450f for 15 minutes. |
| 16 | Reduce oven temp to 250f and continue baking an additional hour. |
| 17 | (do not open oven door). |
| 18 | place in refrigerator and refrigerate overnight. |
| 19 | Garnish with persimmon slices and whipped cream. |
