New York Style Cheesecake

Making the crust

Preheat oven to 375 degrees

Butter bottom and sides of 9-inch springform pan. line sides of pan with 4-inch high strips of parchment and butter it.

Mix together, graham cracker powder, crushed nuts, sugar, salt and melted butter until well incorporated. press down into your prepared pan. bake 15 min or until gold brown. Let it cool 10 min.

Making the filling

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, sour cream and sugar until light and smooth. beat in eggs one at a time completely incorporated. add the remaining egg yolks, lemon juice, zest and vanilla extract.

Cover the exterior of the springform pan with foil. transfer to a roasting pan, pour the filling into the springform, and smooth the top.

pour boiling water into the roasting pan to be halfway up the sides of the springform. Carefully transfer to oven. Bake for 1h:10 min until top of cheesecake is golden brown, edges are set, and center jiggles slightly. remove the cheesecake from water bath, remove foil and let it chill in the refrigerator for at least 8 hours.

when serving, remove the parchment, and cut with a thin bladed knife.