Instructions

• Remove the cream cheese, sour cream, eggs, egg yolks, and heavy cream from the refrigerator to come to room temperature while you prepare the pan and crust (about 30–60 minutes if chilled).
• Preheat the oven to 350°F (177°C). Lightly spray a 9-inch springform pan with nonstick spray. Wrap the bottom and sides of the pan in heavy-duty, extra-wide aluminum foil—use several layers and press the foil smooth so no gaps remain. Set the prepared pan aside.
• In a large bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, 1/4 teaspoon salt, and the melted unsalted butter. Mix until the crumbs are evenly moistened.
• Press the crumb mixture firmly into the bottom of the prepared springform pan and press it slightly up the sides to form an even crust.
• Bake the crust in the preheated 350°F oven for 10 minutes. Remove the crust from the oven and place it on a cooling rack. Reduce the oven temperature to 325°F (163°C) while you make the filling.
• In the bowl of a stand mixer fitted with the paddle attachment, a large bowl with an electric hand mixer, or a food processor bowl, add all of the room-temperature cream cheese and the room-temperature sour cream. Beat on medium speed until very smooth and creamy, stopping to scrape down the sides and bottom of the bowl as needed.
• Add the 1 1/4 cups granulated sugar and 2 teaspoons vanilla extract. Beat until combined and smooth, scraping the bowl as needed.
• On the lowest mixer speed, add the 3 large eggs and 2 large egg yolks one at a time, mixing each just until incorporated. Stop and scrape down the sides and bottom of the bowl between additions to ensure an even texture. Do not overbeat.
• Using a rubber spatula, fold in the 2 tablespoons all-purpose flour until just incorporated. Then fold in the 1/2 cup heavy cream until the batter is smooth and homogenous. Scrape the sides and bottom of the bowl a few more times to ensure everything is evenly mixed.
• Pour the filling into the partially baked crust and use a silicone spatula to smooth the top into an even layer.
• Place the wrapped springform pan into a larger, deep roasting pan or baking dish. Carefully pour hot (not boiling) water into the larger pan until it reaches about 3 inches up the outside of the springform pan to create a water bath.
• Carefully transfer the pans to the oven and bake at 325°F (163°C) for 1 hour and 30 minutes. The center should still slightly jiggle when gently shaken.
• Turn the oven off and crack the oven door open slightly. Let the cheesecake sit undisturbed in the oven, still in the water bath, for 30 minutes to cool gradually.
• After 30 minutes, remove the cheesecake from the oven and lift the springform pan out of the water bath. Carefully remove the foil from the pan and place the cheesecake on a cooling rack. Cool completely at room temperature.
• Once completely cooled, refrigerate the cheesecake (still in the springform pan) for at least 6 hours or overnight.
• Do not remove the springform ring until the cheesecake has fully chilled. When ready to serve, run a thin knife around the edge if needed, unlock and remove the ring, slice, and serve.