20-Pound Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1 cup sugar
• 8 tablespoons butter, melted
• 1/2 teaspoon cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 1 cup heavy cream
• 1/4 teaspoon salt
• 3 eggs
• 2 egg yolks
• 1 teaspoon lemon juice
• 1/4 teaspoon vanilla extract

1. Preheat oven to 350u0b0.
2. Mix cracker crumbs and 1/4 cup of sugar. Stir in butter and cinnamon until crumbs are moist.
3. Pat evenly onto bottom and sides of 8-inch springform pan. Bake 10 minutes and remove from oven. Let cool.
4. Reduce oven heat to 275u0b0.
5. Cream remaining 3/4 cup sugar with softened cream cheese. Add remaining ingredients in order listed. Mix until smooth.
6. Pour into crust and bake 1 1/2 hours, or until cake is set.
7. Remove from oven and cool until sides pull away from springform pan.
8. Unmold and chill in refrigerator, covered loosely, until 30 minutes before serving.

graham cracker crumbs, sugar, butter, cinnamon, cream cheese, sour cream, heavy cream, salt, eggs, egg yolks, lemon juice, vanilla

Taken from www.food.com/recipe/20-pound-cheesecake-137992 (may not work)