1 (13 oz.) box graham cracker crumbs (I like Keebler)
5 (8 oz. ea.) pkgs. cream cheese, softened
1 3/4 cups sugar
1/2 cup heavy cream
5 whole eggs
2 egg yolks
1 tbsp. vanilla
1 tbsp. lemon juice
1 tbsp. all-purpose flour

Preheat oven to 350°F.

Prepare graham cracker crust as directed on box. Use a 12-inch springform pan. Bake crust at 350°F for 10 minutes.

Mix softened cream cheese and sugar in large mixing bowl. Add heavy cream. Add eggs, one a time, then yolks. Beat just until blended for each egg. Add vanilla and lemon juice. Mix in flour just until blended.

VERY IMPORTANT: DO NOT OVER-BEAT, PUTTING A LOT OF AIR INTO THE MIX (VERY BAD). MIX EVERYTHING ON LOW SPEED, AND THEN JUST UNTIL BLENDED FOR EACH INGREDIENT AND STOP.

Bake in water bath. I wrap the springform pan with heavy duty Reynolds wrap. Use the wide one, you don't want any seams. Then I place the pan in a aluminum turkey pan and add 5 cups of water. Add the water after placing into oven.

Bake at 350°F for 1 1/2 hours for a 12-inch springform pan. After 1 1/2 hours turn off oven, leaving door closed. Leave cheese cake in oven for 3 hours then place in refrigerator or freezer. Enjoy!

NOTE: If using different size pans the rule is, once the center of the cheese cake has reached 165°F, turn off the oven. the center will still be like jello but trust me turn off the oven and leave for 3 hours with door closed, the cake will continue to cook.

Submitted by: Charles Smith