NY STYLE CHEESECAKE Crust: 1 c graham cracker crumbs, from aprox 8 whole crackers (4oz) 1 tbs sugar 5 tbs unsalted butter, melted. Adjust rack to lower-middle of oven and preheat to 325. Combine crumbs and sugar in medium bowl, add melted butter and fork until evenly moist. Rub bottom and sides of springform pan with butter. Press cumbs into an even layer on the bottom of the pan using a straight-sided glass. Bake until lightly browned, about 15 minutes. cool completely. Filling: 2.5 lbs cream cheese (5 8oz packages) cut into pieces, room temp 1/8 tsp salt 1.5c sugar (10.5 oz) 1/3 c sour cream (2.5 oz) 2 tsp lemon juice 2 tsp vanilla extract 6 whole large eggs 2 egg yolks Increase oven to 525. In mixer bowl beat cream cheese until evenly soft. Scrape beater and bowl. Add salt and half of sugar and beat 1m. Scrape, add remaining sugar and beat 1m. Scrape and add lemon juice, vanilla and sour cream, beat 1m. Scrape and add 2 egg yolks, beat 1m. Scrape and add whole eggs 2 at a time, beating 1m and scraping between additions. Rub butter on sides of springform pan, careful not to damage the crust (or add a ring of parchment paper to the pan). Pour filling into pan and bake for 10 minutes at 525. Without opening the oven door, reduce heat to 225 and bake for approx another 90 minutes or until center of cheesecake has reached 150 degrees. Transfer pan to wire rack and cool for 5 minutes. Remove springform, running a knife around the inside if necessary. Cool on counter 2-3 hours, then cool completely in refrigerator.