New York Chesecake

• Crust
• 1 1/2 cups graham crackers
• 1/3 cup sugar
• 6 tablespoons butter, softened
• 1/2 teaspoon cinnamon
• Topping
• 5 cups fresh blueberries
• 1/3 cup sugar
• 4 tablespoons water
• Cream cheese filling
• 5 (8 ounce) packages cream cheese
• 1 3/4 cups sugar
• 1 teaspoon grated lemon zest
• 1/2 teaspoon vanilla
• 5 large eggs
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 tablespoon butter
• 2 tablespoons flour

1. Crust: Grease and flour the springform pan. Crush Graham Crackers in a ziplock bag. Mix all other ingredients. Press on to the bottom of a 9 inch springform pan. Bake 7 minutes at 375 degrees. Cool for 30 minutes in fridge.
2. Topping:Put berries in a sauce pan with sugar and water. Heat until bubbly. Set aside.
3. Cheesecake: Have all ingredients at room temperature. Preheat oven to 500*. Beat in a large bowl until creamy for 30 seconds 5 8oz packages of cream cheese. Scrape sides of bowl and beaters well. Gradually add and beat until creamy, 1 to 2 minuutes:
4. 1 3/4 cups sugar.
5. Beat in: 1 teaspoon grated lemon zest.
6. 1/2 teaspoon vanilla.
7. Beat in one at a time just until incorporated, scaping the sides of the bowl with each addition:
8. 5 large eggs.
9. 2 large egg yolks.
10. on low speed, beat in :
11. 1/2 c heavy cream.
12. Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500*F, then reduse the oven temperature to 200*F for one hour more.
13. Turn the oven off and pop the oven door open with the handle of a wooden spoon and let the cake cook down in the oven for 30 minutes. Removeto a rack and let cook completely in the pan before unmolding. Cover and refridgerate for at least 6 hours, preferably 24 hours before serving.

crust, graham crackers, sugar, butter, cinnamon, topping, fresh blueberries, sugar, water, cream cheese filling, cream cheese, sugar, lemon zest, vanilla, eggs, egg yolks, heavy cream, butter, flour

Taken from www.food.com/recipe/new-york-chesecake-455572 (may not work)