SuzyQ's Elegant Cheesecake

Preheat oven to 325°F (165°C). (5 minutes)

In a medium bowl, combine the crushed graham crackers, melted butter, 1/4 cup sugar, and flour. Mix well until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. (5 minutes)

Bake the crust in the preheated oven for 8 minutes, or until lightly golden brown. Let cool completely in the pan. Increase the oven temperature to 450°F (232°C). (15 minutes)

In a large bowl, using an electric mixer, beat the softened cream cheese with 1 3/4 cups sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. Be sure to scrape down the sides of the bowl to ensure everything is fully incorporated. (7 minutes)

Beat in the eggs and egg yolks, one at a time, until just combined. Be careful not to overmix, as this can incorporate too much air into the batter and cause cracks during baking. (3 minutes)

Gently fold in the whipped cream until just combined. The whipped cream adds a light and airy texture to the cheesecake. (2 minutes)

Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. (2 minutes)

Bake in the preheated 450°F (232°C) oven for 12 minutes. Then, reduce the oven temperature to 250°F (120°C) and continue baking for approximately 1 hour and 30 minutes, or until the cheesecake is set but still slightly wobbly in the center. (1 hour 42 minutes)

Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool completely in the oven for at least 1 hour. This slow cooling process helps prevent cracks. (1 hour)

Once cooled, refrigerate the cheesecake overnight (or for at least 6 hours) before releasing it from the springform pan and serving. This allows the cheesecake to fully set and develop its flavor. (6 hours)

To serve, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and gently transfer the cheesecake to a serving plate. Slice and enjoy!