• Preheat oven to 350℉. Pour enough hot water into an oblong baking pan to fill it halfway. Place pan on a lower rack just beneath the middle rack.
• Attach a piece of parchment paper to the bottom of the springform pan for easy removal from the pan. Coat with baking spray.

Prepare the Ingredients

• Bring the cream cheese and large eggs to room temperature before beginning. Gather your ingredients so that you have everything close at hand on the counter or table.
  40 oz cream cheese, 5 large eggs + 3 egg yolks
• Prepare the graham crackers by placing them in a freezer bag and crushing them with a rolling pin.
  1 1/2 cups crushed graham cracker crumbs
• Place the butter in a microwave-safe bowl and heat for 20-30 seconds to melt.
  6 tablespoons butter

Make the Crust

• In a small bowl, combine the crushed graham crackers, granulated sugar, and melted butter until mixed well.
  1/3 cup granulated sugar
• Press the mixture to line the bottom of the prepared springform pan to create the crust.
• Bake in the center of preheated oven for 8-10 minutes. Remove from oven and set aside until ready for the filling.

Prepare the Filling

• In a large mixing bowl with a paddle attachment beat the softened cream cheese until smooth.

  (Remember to scrape the bowl and paddle as needed throughout this process to make sure all of the batter is mixed well.)
• Add the granulated sugar, vanilla extract, and lemon juice.
  1 1/2 cups granulated sugar, 2 teaspoons vanilla extract, 2 teaspoons lemon juice
• Mix in the large eggs and yolks, one at a time, beating well after each addition.
• Add the heavy whipping cream and mix just enough to incorporate into the batter.
  1/2 cup heavy whipping cream

Assemble the Cheesecake

• Pour the cheesecake filling into the prepared crust and smooth the top with a rubber spatula, being careful not to touch the sides of the pan.
• Place the pan on the middle rack of the preheated oven (with the pan of heated water on the rack below it). Bake for 70 minutes.
• At the end of the 70 minutes, turn off the oven and allow the cheesecake to rest in the oven for another 45 minutes with the door closed.

  (At this time the cheesecake will be slightly wiggly. Do not worry!)
• Remove the pan form the oven and carefully run a butter knife around the edge of the cake to loosen the sides from the pan. Allow the cake to cool on a wire rack. When completely cooled, you may cover the pan with plastic wrap or tinfoil and chill for 8-10 hours.
• When ready to serve, remove the sides of the springform pan from the cake, and carefully lift the cheesecake up with the parchment paper. You may then transfer and position it onto a serving plate.
• To serve, cut cheesecake into small slices and if desired, garnish with a dollop of whipped cream and fresh berries.
  1 pint fresh raspberries, 1 pint fresh blackberries, 1 can whipping cream
• This recipe will serve 16 people.