Recipe(tried): New York Cheescake

This one's a killer!! Smooth, creamy, decadent- The best I've ever tasted!

NEW YORK CHEESECAKE

Ingredients:
CRUMB CRUST

1 1/2 cups (5 oz) finely ground graham crackers
5 tablespoons unsalted butter, melted
3 Tbsp. sugar

CHEESECAKE

5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (approx. 1-1/2 tsp)
Finely grated zest of 1 lemon (approx 1-1/2 tsp)
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
(I also use 1/4 cup sour cream for extra tang and creaminess)
Directions:
CRUMB CRUST

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9" springform pan. Fill right away or chill up to 2 hours.

CHEESECAKE

Preheat oven to 500 F.(475 F for dark pans).

Beat together cream cheese, sour cream if using, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan/cookie sheet. Tip: put pan of water on the rack below the rack where the cheesecake is. This will keep moisture in the oven and prevent the cheesecake from drying out.
Pour filling into crust (springform pan will be completely full) and bake in baking pan/cookie sheet (to catch drips) in middle of oven (third rack up from the bottom), 8 - 10 minutes, or until puffed and lightly browned.
Reduce temperature to 200 F (175 F for dark pans), and continue baking about 1 hour and 50 minutes until cake is mostly firm and center is still slightly wobbly when pan is gently shaken. Cake should be set around 3 inches from the edge.

Run a sharp knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Source: www.epicurious.com/ Revised by Meryl