New York Cheesecake

• 40 Ounces Cream Cheese
• 1 3/4 Cups Sugar
• 4 Tablespoons Flour
• 5 Eggs – Large
• 2 Egg Yolks
• 1 Teaspoon Vanilla Extract
• 1 Cup Graham Crackers – Crushed
• 1/4 Cup Pecans – Chopped
• 5 Tablespoons Butter – Melted
• 1/2 Teaspoon Cinnamon

Directions

Crust: Process graham crackers and pecans in a food processor until they are fine crumbs. Add cinnamon and butter and mix. Press into the bottom of a 9-inch springform pan.

Filling: Warm cream cheese and eggs to room temperature. Beat together cream cheese, sugar, and flour until smooth. Add eggs and yolks one at a time, beating on low speed until each is just mixed in. Add vanilla and mix. Be sure to scrape the sides of the bowl between additions.

Pour filling over crust. Cover the outside of the pan with aluminum foil and place the springform pan inside a larger pan. Fill larger pan 1/2 way full with water. Bake at 550° for 12 minutes, then reduce temperature to 200° and bake for 1 hour 45 minutes.

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