First, crumble your Graham cracker ( using a food processor work well) as you want it finely crushed. Combine with the sugar and butter and mix using your hand. Grease a springform pan with oil or butter and toss the graham mix in. Using either your hand or glass, flatten it to the bottom of the pan.

Bake for 7 minutes at 350F then take it off and let it cool off.

Pre-heat oven at 325F

In a stand mixer bowl with the paddle attachment, combine the sugar, cream cheese and salt until all smooth.

Beat the eggs + yolks and add about 1/3 of it to the cream cheese mix. Repeat until all eggs are in then add the heavy cream and vanilla extract. Mix until it is all combined.

Pour the mixture into the cooled graham cracker crust. Now here is the tricky part, we need to bake this in a water bath. To prevent water from getting into the cake, wrap an aluminum sheet around the bottom.

Put into an oven-safe recipient and pour hot water in the recipient (not in the cheesecake) until about 1″ is covered in water. Cook for about 75 minutes, the middle should be set but bouncing around a little ( think jello).

Open the oven door but don’t touch the cheesecake, just let it start cooling slowly. Leave it there until it’s cooled to the touch ( 30-45 minutes??)

Remove from the bath and cover with plastic wrap. After a hot bath, Mr. Cheesecake is tired and needs to nap in the fridge.

The following day, remove the plastic wrap and carefully unmold the springform pan.

You can eat it plain but generally, it’s served with some sort of coulis.