Instructions

• Preheat oven to 350°F. Lightly spray a 9" springform pan with non-stick spray.
• Wrap the bottom and sides of the pan with several layers of heavy-duty foil to prevent water from seeping in. Set the wrapped pan aside.
• In a medium bowl, combine 2 cups (198 g) graham cracker crumbs, 1/3 cup (67 g) sugar, and 7 tablespoons (99 g) melted butter. Stir until evenly combined.
• Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of the prepared springform pan. Use the bottom of a measuring cup or a flat object to compact the crust.
• Bake the crust in the preheated oven for 8 minutes. Remove the crust and place it on a cooling rack while you prepare the filling.
• Make sure the cream cheese, eggs, yolks, and heavy cream are at room temperature. In a large bowl or the bowl of a mixer (or in a high-power blender/food processor), beat the 5 blocks (40 ounces total) softened cream cheese until completely smooth, scraping the bowl as needed.
• Add 1 and 1/2 cups (300 g) granulated sugar and 1 tablespoon pure vanilla extract. Beat until smooth and fully incorporated, scraping the sides and bottom of the bowl as needed.
• Add the 5 large eggs one at a time, beating briefly and scraping the bowl after each egg so each is incorporated before adding the next.
• Add the 3 large egg yolks one at a time, beating briefly and scraping the bowl after each yolk.
• Add 1/2 cup (113 ml) heavy cream (room temperature). If you prefer an even creamier cheesecake, add the extra 1/4 cup heavy cream now. Beat just until the cream is incorporated and the batter is smooth—do not overmix.
• Pour the filling into the prepared crust and use a silicone spatula to smooth the top.
• Place the foil-wrapped springform pan into a large, deep roasting pan. Carefully pour about 2 inches of hot (not boiling) water into the roasting pan around the springform to create a water bath.
• Carefully transfer the roasting pan with the water bath and cheesecake into the preheated oven. Bake for 1 hour and 10 minutes.
• After baking time, turn the oven off and leave the cheesecake undisturbed inside the oven, with the door shut, for 45 minutes. The center should still be slightly wiggly when you remove it.
• Remove the roasting pan from the oven and lift the springform pan out of the water bath. Run a thin knife gently around the inside edge of the cheesecake to loosen it from the pan.
• Place the cheesecake (still in the springform pan, without the foil) on a cooling rack and let it cool completely at room temperature.
• Once cooled, loosely cover the pan with plastic wrap and chill in the refrigerator for at least 8 hours (overnight is best) before removing the springform and slicing.
• Store covered in the refrigerator for up to 5 days, or freeze for up to 2 months; thaw overnight in the refrigerator before slicing.