The Best New York-Style Cheesecake

For the Crust:

1. Preheat the oven to 350 degrees (F). Lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides of the pan with heavy duty extra wide aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set the pan aside until needed.
2. In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well. Press the crust into the prepared pan, pressing the crust down firmly and slightly up the sides.
3. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven temperature to 325 degrees (F).

For the New York-Style Cheesecake Filling:

1. In the bowl of a large food processor, add the cream cheese and sour cream and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Beat in the sugar and vanilla until combined. 
2. On the lowest speed, beat in the eggs and yolks, one at a time, beating until just combined, and scraping down the sides and bottom of the bowl as needed. 
3. Using a rubber spatula, fold in the flour, then fold in the cream, mixing just until combined. Then use the spatula to scrape the sides and bottom of the bowl a few times to ensure the batter is smooth and all of the ingredients have been evenly combined. 
4. Pour the filling into the prepared crust and, using a silicone spatula, smooth the top. Place the cheesecake pan into a large, deep pan. Fill the pan with 3-inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
5. Carefully place the pan in the oven and bake for 1 hour and 30 minutes.
6. Turn the oven off and open the oven door just slightly. Let the cheesecake sit, undisturbed, in the oven in the water bath for 30 minutes as it cools down. 
7. Remove cake from the oven and lift out of the water bath. Place the cheesecake on a cooling rack and cool completely, then chill for at least 6 hours. Do not remove the cheesecake from the springform pan until completely cooled!