Ingredients

• ●1 1/2 cups crushed Graham crackers
• ●5 tablespoons melted Unsalted butter
• ●1/4 cup Granulated sugar
• ●32 ounces softened Cream cheese
• ●1 1/2 cups Granulated sugar
• ●2 Large eggs
• ●2 Egg yolks
• ●1 teaspoon Vanilla extract
• ●1/2 cup Heavy cream

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan.
3. 3Bake crust for 10 minutes. Let cool.
4. 4In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth and creamy.
5. 5Beat in eggs and egg yolks one at a time, then stir in vanilla.
6. 6Stir in heavy cream until just combined. Do not overmix.
7. 7Pour batter over cooled crust.
8. 8Bake for 55-70 minutes, or until the edges are set and the center is slightly jiggly.
9. 9Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
10. 10Refrigerate for at least 4 hours, or preferably overnight, before serving.