Cheesecake
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Graham Cracker Crust
| 1 | cup (4 ounces) graham cracker crumbs (8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine |
| 1 | tablespoon sugar |
| 5 | tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan |
Cheesecake Filling
| 2½ | pounds (5 packages) cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes |
| 1/8 | teaspoon salt |
| 1½ | cups (10½ ounces) sugar |
| ⅓ | cup (2½ ounces) sour cream |
| 2 | teaspoons juice from 1 lemon |
| 2 | large egg yolks plus 6 large whole eggs |
- FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in a medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of the remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, around 15 minutes. Cool on wire rack while making filling.
