New York Cheesecake

Ingredients:
For the crust:
5 Tbsp unsalted butter, melted, plus 1 additional tbsp., melted for greasing the pan
4 oz (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs  Its a good idea to weigh them on a kitchen scale if you have one.
1 Tbsp sugar

For the cheesecake:
2 1/2 lb (5 8oz pkgs) cream cheese, cut into 1 inch chunks, at room temperature
1/8 tsp salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp freshly squeezed lemon juice
2 tsp vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature

Directions:
to make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325 F.  Brush the bottom and sides of a 9 inch springform pan with 1/2 tbsp. of the melted butter.  In a medium bowl combine the graham cracker crumbs, 5 tbsp. melted butter, and sugar.  Toss with a fork until the crumbs are evenly moistened.  Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom.  Bake until fragrant and beginning to brown around the edges, about 13 minutes.  Cool on a wire rack while preparing the filling.

Increase the oven temperature to 500F.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute.  Scrape the beater and the bottom and sides of the bowl well with a rubber spatula ; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute.  Scrape the bowl; beat in the remaining sugar until combined, about 1 minute.  Scrape the bowl; add the sour cream, lemon juice, and vanilla.  Beat at low speed until combined, about 1 minute.  scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute.  Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. 

Brush the sides of the springform pan with the remainng 1/2 tbsp. melted butter.  Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks.  Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads to about 150 degrees on an instant read thermometer inserted in the center, about 1 1/2 hrs.  Transfer the cake to a wire rack and cool until barely warm, 2 1/2-3 hrs.  Run a aring knife between the cake and the springform pan sides.  Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. 

To unmold the cheesecake, remove the sides of the pan.  Slide a thin metal spatula between the crust and the bottom of the pan to loosen then slide the cake onto a serving plate.  Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.