Cheesecake

What you need:

For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

• 2 1/2 pounds cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 whole extra-large eggs, at room temperature
• 2 extra-large egg yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest (2 lemons)
• 1 1/2 teaspoons pure vanilla extract

What you do:

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. 
2. Bake in preheated oven for 8 minutes. Remove from oven and allow to cool.
3. Raise the heat to 450 degrees. 
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. 
5. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
6. Bake for 15 minutes in a hot water bath after wrapping the pan tightly in foil and placing pan with an inch of hot water surrounding cheescajs
7.  Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
8. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.