New York Cheesecake

If you want a perfect top (no cracks) on your cheesecake, you'll need to use a water bath.  If you're okay with a great tasting cheesecake with a less than picture perfect top, this is for you!

Ingredients:
1 1/2 cups crushed graham crackers
6 tablespoons melted butter
1/2 cup sugar
6 eggs
1 1/2 cups sugar
4 8ounce packages of cream cheese
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 tablespoon vanilla
2 heaping tablespoons flour

Directions:

• Preheat oven to 425 degrees
• Mix crust ingredients (crumbs, melted butter, sugar) in small bowl.  Press into a 9" springform pan.  Chill in refrigerator for 15 minutes
• Add remaining ingredients ro mixing bowl of a large stand mixer.  Beat on low to low-medium speed until completely smooth.  DO NOT MIX AT HIGH SPEED!  This step may take several minutes.
• Pour batter into chilled crust.  Let it rest for 5-10 minutes
• Place baking sheet on bottom rack of oven to catch any leakage.
• Bake cake in center of oven on 425 for 15 minutes.  Turn oven down to 275 and bake for 1 hour.  Turn off oven.  DO NOT OPEN DOOR FOR 2 HOURS 
• After two hours, remove cake and refrigerate for at least 3 hours.