- 8 hours, 30 minutes
- 3 hours, 30 minutes
Preheat oven to 325 degrees Fahrenheit.
Prepare a 9” springform pan by spraying
walls and bottom with nonstick baking
spray. Cut a piece of parchment to fit the
bottom of the pan and press into place.
Cut a strip of parchment at least 2” taller
than the height of the pan’s wall and at
least an inch longer than the
circumference of the pan. Line the walls of
the pan with the parchment strip and
grease the parchment with additional
In a mixing bowl, mix the graham crackers,
butter and ¼ cup of the sugar until well
mixed. Press 2/3 of the mixture into the
bottom of the pan, forming a uniform
crust. Use a weighted glass to press down
the crumbs. Press the remainder of the
crumbs up the walls of the pan. Set the
Cream the cream cheese until smooth and
fluffy. Add 1 ¾ cups of the sugar and the
flour to the cream cheese and mix until
Scrape down the mixing bowl. Add the
whole eggs and egg yolks, one egg at a
time. Mix until fully incorporated before
adding next egg.
Scrape down the bowl. Add juices, 1 ½
teaspoons of the vanilla and heavy cream
and mix until combine.
Wrap bottom of pan with a sheet of
aluminum foil. Carefully pour the batter
into the pan and bake for 80 minutes.
Rotate 180 degrees during baking to
ensure even baking.
In the meanwhile, whisk the sour cream,
the remaining vanilla and the remaining
sugar in a bowl until fully incorporated.
Without removing the pan from the oven,
carefully spoon the sour cream mixture
over the top of the cake and smooth. Bake
for an additional ten minutes. Without
opening the oven door, turn off the oven
at the end of baking and allow the cake to
sit in the cooling oven for two hours.
Refrigerate in the pan for eight hours to
allow the cake to set. Remove the cake
from the pan and the parchment, garnish