New York Cheesecake

Crust:
5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted (for greasing the pan)
4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs*
1 tbsp. sugar

(*Note – if you have a kitchen scale, definitely weigh the graham crackers. The amount is usually significantly different than the number of whole crackers they suggest. Of course, it varies depending on size/brand of cracker.)

Cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 c. sugar
1/3 c. sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 lg. egg yolks plus 6 large eggs, at room temperature

To make crust, adjust an oven rack to the lower-middle position and heat oven to 325°F. Brush bottom and sides of a 9-inch springform pan with 1/2 tbsp. melted butter. In a medium bowl combine graham cracker crumbs, 5 tbsp. melted butter, and sugar. Toss with a fork until crumbs are evenly moistened. Transfer crumbs to springform pan and use the bottom of a ramekin to firmly press crumbs evenly into pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing filling.

Increase oven temperature to 500°F. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with a rubber spatula; add salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape bowl; add egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping bowl between additions.

Brush the sides of the springform pan with the remaining 1/2 tbsp. melted butter. Set pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour filling into cooled crust and bake 10 minutes; without opening the oven door, reduce oven temperature to 200°F and continue to bake until cheesecake reads about 150°F on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between cake and springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold cheesecake, remove sides of pan. Slide a thin metal spatula between crust and the bottom of pan to loosen, then slide cake onto a serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)