Ingredients

• 32 graham crackers, crushed
• 1/2 cup butter, melted
• 1/4 cup white sugar
• 2 tablespoons all-purpose flour
• 2 1/2 pounds cream cheese, softened
• 1 3/4 cups white sugar
• 1 1/2 teaspoons grated fresh lemon peel
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 5 eggs
• 2 egg yolks
• 1/2 cup heavy cream, whipped

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Instructions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
3. Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
4. In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
5. Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.