New York Style Cheesecake

Make the CrustPreheat oven to 175°C (350°F). Combine crushed graham crackers with melted butter and a pinch of salt. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes until set. Let cool while preparing the filling. Reduce oven to 160°C (325°F).Make the FillingBeat cream cheese on medium speed until completely smooth, scraping the bowl frequently. Add sugar gradually and beat until incorporated. Add sour cream, vanilla, and lemon zest. Beat in eggs and yolks one at a time, mixing just until each is incorporated. Add flour and heavy cream, mix on low until just combined.Do not overmix - this incorporates air bubbles that cause cracking. Pour filling over the cooled crust. Wrap the bottom of the pan in foil and place in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.Bake and CoolBake for 70-75 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the water bath, refrigerate for at least 6 hours (overnight is best). Run a knife around the edges before releasing the springform ring.