Extra Rich and Creamy Cheesecake

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• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 7 tablespoons butter, melted

For the Creamy Cheesecake:

• 5 blocks of full-fat cream cheese (40 ounces total),
  softened to room temperature
• 1 and 1/2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 5 large eggs plus 3 egg yolks, at room temperature
• 1/2 cup heavy cream

1. Preheat oven to 350 degrees (F).
2. Lightly spray a 9″ springform pan with non-stick spray.
3. Wrap the bottom and sides of the pan with heavy duty
   tinfoil. I recommend doing several diligent layers here to ensure no water
   creeps through when you place the pan in the water bath. Set pan aside.
4. In a large bowl, combine graham cracker crumbs, sugar, and
   melted butter; stir well to combine. Firmly pat the mixture into the prepared
   pan.
5. Bake in preheated oven for 8 minutes. Place partially baked
   crust on a cooling rack and set aside while you prepare the filling.

For the Creamy Cheesecake Filling:

1. In the body of a high power blender, food processor, stand
   mixer fitted with the whisk attachment, or in a very large bowl using a hand
   held mixer, beat the softened cream cheese until completely smooth, scraping
   the bowl as needed.
2. Add sugar and vanilla and beat smooth, scraping down the
   sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time,
   beating well after each addition.
3. Add in the cream and beat until it’s just incorporated in
   the batter.
4. Pour filling into prepared crust and, using a silicon
   spatula, smooth the top.
5. Place the cheesecake pan into a large, deep pan. Fill the
   pan with 2 inches of hot water. This is your water bath and will help ensure
   your cheesecake comes out crack free.
6. Carefully place the pan in the oven and bake for 1 hour.
   Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes inside
   the oven with the door shut. The cheesecake should be still slightly wiggly.
7. Remove cake from oven and gently run a knife very around the
   edge of the cake. Place the cheesecake on a cooling rack and cool completely,
   then loosely cover the pan with saran wrap and chill for at least 8 hours.
8. Cheesecake will keep, covered in the fridge, for 5 days.
   Cheesecake may be frozen for 2 months. Thaw overnight before slicing.

This Recipe adapted from >>>> Click Here

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