Directions

1. 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 baking spray.
   
2. 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 pan aside.
   
3. 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 fully incorporated.
   
4. 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.
   
5. Scrape down the bowl. Add juices, 1 ½ teaspoons of the vanilla and heavy cream and mix until combine.
   
6. 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.
   
7. In the meanwhile, whisk the sour cream, the remaining vanilla and the remaining sugar in a bowl until fully incorporated.
   
8. 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 and serve.