New York Cheesecake

Ingredients:
Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
¼ cup (50 grams) granulated white sugar
½ cup (114 grams) unsalted butter, melted

Filling:
32 oz (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 Tbsp (35 grams) all purpose flour
5 large eggs, room temperature
⅓ cup (80 ml) heavy whipping cream
1 Tbsp lemon zest
1 tsp pure vanilla extract

Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 Tbsp (30 grams) granulated white sugar
½ tsp pure vanilla extract

Method:

1. Grease, or spray with Pam, a 9" (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 180°C with rack in center of oven.
2. To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a medium sized bowl. Press the crumbs evenly over the bottom and about 1" (2.5 cm) up the sides of the springform pan. Cover and refrigerate.
3. Beat cream cheese, sugar, and flour on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.
4. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl.
5. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
6. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
7. Bake for 15 minutes and then lower the oven temperature to 120°C and continue to bake for about another 1½ hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
8. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more mins.
9. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
10. Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
11. Serve with fresh fruit or fruit sauces.