ORIGINAL NEW YORK CHEESECAKE

1/2 c. butter, softened
1 pkg. zwieback crackers,
crushed
1/2 c. sugar
1 tsp. lemon extract
2 1/2 lb. cream cheese (five 8
oz. pkg.)
1 1/2 c. granulated sugar
3 Tbsp. flour
1/2 tsp. orange extract
1/2 tsp. lemon extract
3/4 tsp. vanilla
5 eggs, unbeaten and 2 egg
yolks
1/4 c. heavy cream

Set oven at 250 degrees. Grease bottom and sides of a 9-inch
spring-form pan. Combine first 4 ingredients. Press on bottom
and sides of pan. Combine next 6 ingredients and beat until
smooth and fluffy. Beat in whole eggs and yolks, one at a
time. Gently stir in cream. Spoon mixture into pan over
crumbs. Spread evenly. Bake 1 hour. Turn oven off and leave
cake in oven 1 hour. Remove. Cool slowly at room temperature,
4 to 6 hours or overnight. Chill thoroughly before cutting.