Read through this before you begin. You will do best if the carb is off the engine and on a work bench or other suitable surface. I like to do the work in a large baking pan, less likely for something to roll off and get lost. Refer to the image below. I have added the item # 40.5 for the nut that secures the bowl to the carb. When you remove item 40.5 the bowl should simply pull straight off, you may need to tap the bowl lightly with a plastic screwdriver handle or similar "persuader" to break it loose. Pay attention to what you are doing, my standard advice is use a digital camera and shoot a lot of photos of the carb before you take things loose. And continue to photograph more as you remove items, this will give you something to refer to later WHEN you forget how something was. Have a sheet of paper (or a whole notepad) and write notes, draw sketches, anything to record the details. After the bowl is off, you need to pull out item # 27 to release the float. (you are taking pictures of this aren't you?) The needle valve (item # 30) should lift out of the seat when you pick up the bowl, but it may come loose, so watch it carefully. Pay close attention to the orientation of item # 31 spring clip (more pictures please). Now, I want you to look at items # 17, and 20. # 17 is the IDLE SPEED screw.....do not touch this screw, it sets the low idle RPM only and it's not necessary to mess with it during the cleaning. But # 20, the idle mixture screw, needs to be removed BUT before you remove it, you need to count the number of turns (and fraction of turns) in the CLOCKWISE direction that are required to just barely seat the screw to the bottom of the threaded hole. Write down the number on your note paper, this will be the number of turns CCW you will use as the initial setting when you assemble the carb after cleaning. After the float is off, the needle valve is out, and the idle mixture screw has been "counted" and removed you will proceed to clean the carb. Eye protection is mandatory when using spray carb cleaner, so use the proper safety goggle or face shield. Solvent proof rubber or vinyl gloves are good too. Do the cleaning outdoors or in good ventilation only. No smoking! Using spary carb cleaner (like Carb Medic, example)and the nozzle straw, spray the carb cleaner into every darn hole you see. Using a very fine piece of wire (the bare kind like used on parts tags) and poke it into all the holes to manually dislodge blockage, be careful not to break the wire off in a passage. Spray more cleaner through all the holes. If you have access to compressed air, blow out all the holes and passages. If you don't have compressed air, just let the carb dry thoroughly before reassembling. All the loose parts (bowl, mixture screw, float) need to be cleaned to remove any gunk or varnish film from them. Be careful not to bend any parts of the float where its pin goes or where the needle touches the float. After all is clean and dry, assembly is the reverse of the tear down. And don't forget to change the engine lube oil and filter before you try to run this engine again. Any gas that has appeared in the air cleaner can be mopped out with paper towels, put them outside with a weight on them so the wind won't get them, after the gas evaporates you can toss them into your OUTSIDE trash can. Smoke? Yeah, good possibility. Have the machine outdoors when you restart it. Fire is unlikely (most of the volatiles will be evaporated by then) but you may see some black specks of oil and carbon emerge from the exhaust outlet. That should clear up in 5 minutes or so. May lady luck be holdin' yer hand!

I found a recipe on line at EatingWell that is pretty similar to Coconut's recipe except it uses greek yogurt (or regular yogurt with some of the whey drained off like for yogurt cheese) in place of half the Neufchatel cheese. I think I'll do that. With only my DH and me at home, we need to have something that is healthier but I don't feel we have to go overboard. The Eating Well recipe uses egg whites instead of whole eggs and uses melba toast and olive oil in the crust. I think I'll use whole eggs and graham crackers because I love a graham cracker crust. I've seen some recipes that use some nuts and two tablespoons of butter in the crust instead of 1/4 cup butter and I think I may do that. I looked at the Cook's Illustrated recipe, but it uses cottage cheese for part of the cheese. I've made a cheese cake with that once before and I wasn't totally satisfied with it. But the fresh strawberry topping from that recipe looks like a winner so I think I'll use that. Lou, I like my cheese cakes dense and creamy I think. I may try your recipe another time. It looks like it is crustless - is that correct? I tested the pan by putting in some water. It leaks out slowly where the two ends of the sides meet. I guess that's pretty hard to avoid. I'm hoping that the cheese cake batter is enough thicker to not leak out.

Eileen: I put this recipe everywhere, might as well put it in here too. Maybe it will help. LouÂs Fluffy Cheesecake Ingredients: 6 extra large eggs, Separated 1 cup of Vanilla Ice Cream 1 ¼ Cups of Sugar 1 /4 pound of Butter (softened in micro wave and let cool but still soft) 2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp. Sugar ¾ cup for Batter and ½ cup for egg whites 1 tablespoon of Lemon Juice 6 Tablespoons of Orange juice, 2 teaspoons of Vanilla flavor Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons ) 2 heaping tablespoons of AP flour ¼ cup of Cornstarch Beat the egg whites, until they start to peak. Add the ½ cup of Sugar, A little at a time, at a medium speed for 1 minute. Beat for another 3 minutes, or until they hold stiff peaks. Put aside, until the batter is mixed. In a bowl large enough to hold the batter and beaten egg whites, Add the 6 egg yolks, Cream Cheese, ¾ cup of Sugar, Lemon juice, Orange Juice, Softened butter, Vanilla flavor, Flour , Ice Cream and grated Orange skin. Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute. Fold 1/3 of the beaten egg whites into the cake batter, using a rubber spatula. Then fold in the remaining egg whites , very easily but well. Pour this into a 9 x 13 in. SS Pan or your favorite pan, that is oiled and dusted with flour. Or you can use a Graham Cracker crust. Place this Pan into a slightly larger pan, that has about ¾ inches of water. And then into a pre heated 320 degree oven on the middle shelf. Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! ) Turn the oven off but leave the cake in, until it cools down. When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour. You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc. Seems to be OK for freezing. LOU

I've found that a cheesecake is more likely to crack if it has air in the batter (it expands when it cooks) and if it's cooked too fast. What I do is mix the ingredients just until they're blended, and not a second more, then cook it at 225 or 300. For my preference, it's done when the outside of the cheesecake is set but the center (2-3" in diameter) still jiggles when you tap the side of the springform with the flat of your fingernail. The larger the area of "jiggle", the creamier the cheesecake will be when it cools. Then I carefully remove it from the oven. The center of the cheesecake finishes cooking from the heat around the sides. This makes a creamy but set cheesecake. To have it more NY style (cakey), you need to bake it a little longer. I haven't had one crack in years doing this -- incorporating as little air as possible while mixing, cooking very slowly, and removing it when the center is still jiggly. And I should say this works only if you like creamy cheesecakes. I don't know how to prevent cracking if you want it "well-done"!