New York Style Cheesecake 2

Mix graham crackers, melted margarine and 1-1/2 tablespoons sugar. Pat into bottom of 9-inch springform pan. Bake at 375 degrees for 10 minutes. Remove crust from oven. Let cool.

Increase oven temperature to 500 degrees. Place pan of water on lower rack of oven.

In large bowl, beat together cream cheese, 1-1/2 cups sugar and lemon zest at medium speed of mixer until creamy. Gradually beat in flour and vanilla. Add 5 whole eggs and 2 egg yolks, 1 at a time, beating well after each addition. Beat in sour cream until smooth. Pour into cooled crust.

Bake for 10 minutes at 500 degrees. Watch so the top does not over-brown. Reduce oven temperature to 200 degrees. Bake an additional 1 hour.

Transfer pan to wire rack. While cheesecake is still warm, gently run a knife around edge of springform pan. When cheesecake is cool, remove sides of pan.

Chill for at least 2 hours before serving.