Saks' Signature Cheesecake

• 23 cup graham crackers (one package)
• 13 cup brown sugar
• 13 cup melted butter
• Spray shortening for greasing pan
• 2 pounds cream cheese
• 1/2 cup unsalted butter
• 1 cups sugar
• 1 pound sour cream
• 2 tablespoons cornstarch
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 5 eggs

1. Preheat the oven to 325 degrees.
2. Coarsely chop the graham crackers, place in a food processor and grind completely.
3. Add the brown sugar and melted butter.
4. Spray a springform pan 10 inches in diameter with shortening.
5. Press the crumb crust into the pan, distributing it evenly.
6. Chill crust while making the filling.
7. For the filling, coarsely chop the cream cheese and butter in a large bowl.
8. Using a mixer, soften the two.
9. Continue beating while adding the sugar.
10. In a separate bowl, combine the sour cream, cornstarch, lemon and vanilla extracts and eggs.
11. Add this mixture to the cream-cheese mixture and combine until completely smooth.
12. Place the springform pan in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the pan.
13. Pour the mixture into the pan and bake for 35 minutes.
14. Reduce the temperature to 300 degrees and continue baking for 35 more minutes, until a toothpick inserted in the center of the cheesecake is clean.
15. Refrigerate overnight.
16. Remove from the pan and serve.

graham crackers, brown sugar, butter, greasing pan, cream cheese, unsalted butter, sugar, sour cream, cornstarch, lemon, vanilla, eggs

Taken from cooking.nytimes.com/recipes/7410 (may not work)