New York-Style Cheesecake
"Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving. Adapted from "Martha Stewart's Baking Handbook."..."
INGREDIENTS
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For the Crust
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12 graham crackers
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6 tablespoons butter, melted; plus more, room temperature, for pan
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2 tablespoons sugar
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For the Crust
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pinch of coarse salt
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For the Cake
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3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
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2 1/4 cups sugar
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1/2 cup all-purpose flour
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1 cup sour cream, room temperature
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1 1/2 teaspoons pure vanilla extract
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5 large eggs, room temperature
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