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.