New York Cheesecake

Step 1

Butter bottom and sides of 10-inch springform pan.

Step 2

Crush animal crackers into a fine powder. Mix with 3 tablespoons of sugar.

Step 3

Add to melted butter and mix with a fork until blended.

Step 4

Press mixture into the bottom and up about one third of the sides of the pan.

Step 5

Refrigerate 1 hour.

Step 6

Have all ingredients at room temperature.

Step 7

Preheat oven to 475°F.

Step 8

Mix sugar, flour and cornstarch together.

Step 9

Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat.

Step 10

Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack.

Step 11

Gently stir in cream.

Step 12

Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.

Step 13

Bake at 475°F for 15 minutes

Step 14

Lower heat to 225°F and bake for 1 hour

Step 15

Raise heat to 250°F and bake for about 15 more minutes

Step 16

Refrigerate immediately for at least 1 hour, covered with a cloth and cookie sheet (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with plastic wrap.