New York Style Cheesecake

Graham Cracker Crust
7 oz graham crackers
5 T. melted unsalted buttter
1/4 Cup sugar

Filling
20 oz Cream Cheese
6 oz sugar
pinch of salt
5 oz eggs
1/2 oz egg yolks
2 1/2 oz heavy cream
1/4 oz vanilla

To make the graham cracker crust:
In a food processor blend the graham crackers until fine crumbs. Add the sugar and process. With the processor running, add the melted butter.

Press the mixture into the bottom and almost halfway up the sides of a 8 inch springform pan. (you do not want the crust to be showing when you add the filling - even though my did...next time it won't.)

Wrap the pan with 2 sheets of tinfoil. (This is so that no water will get in when you bake it in a water bath.)

Set aside.

To make the filling:
*Note - do not overmix - this will cause air bubbles and it may cause bubbles in the cake or cracking *
Combine the cream cheese, sugar and salt on medium speed with the paddle attachment, occassionally scraping down the bowl, until the mixture is completely smooth, about 3 minutes.

Whisk the eggs and yolks together. Add to the cream cheese in 4 additions until fully incorporated.

Add the heavy cream and vanilla and mix until fully incorporated.

Pour into the prepared pan. Gently tap the side of the pan to release any air bubbles.

Bake in a water bath (using hot water to fill it) for about 1 hour and 15 minutes or until the center is set (but still a little jiggly is ok).

Very Important! Let cool completely in the pan on a cooling rack. Cover with plastic wrap - with the plastic wrap touching the surface of the cake. Then move it to the refrigerator and chill overnight. It is very important to cool completely before refrigerating so that the cheesecake does not crack.