New York Cheesecake

Preheat oven to 350 degrees. In a large bowl, mix together the graham cracker crumbs, sugar and melted butter until well blended. Press the ingredients into the bottom and 1 inch up the sides of a greased 9-inch springform pan. Bake for 8 to 10 minutes, then chill well.

Preheat the oven again to 350 degrees. Add the softened cream cheese, sugar and cornstarch to the bowl of an electric mixer and beat on medium speed until smooth. Add the eggs and egg yolks one at a time until each is fully incorporated. Finally, beat in the heavy cream, lemon zest and vanilla. Take care not to overbeat the filling, as this could lead to cracking when the cheesecake is baked.

Pour the filling into the chilled crust. Place the springform pan on a baking sheet and then place the sheet in the oven. Bake for 15 minutes, then reduce heat to 300 degrees and bake for another 1 to 1 1/4 hours, or until the cheesecake is baked through but still a little wobbly in the center.

Remove the cheesecake from the oven, and run a sharp knife around outer edge. Let the cake cool completely and then refrigerate for at least 4 hours before adding any toppings and serving.