New York Cheesecake - cooking recipe

Ingredients

7 oz graham crackers, broken
7 tbsp butter, melted
1 1/2 lb cream cheese, at room temperature
1 cup granulated sugar, plus 1 tbsp
1/4 cup all-purpose flour
1/2 tsp vanilla extract
3 None eggs, plus 1 egg yolk
2 cups sour cream
1 None lemon, zested and juiced

Preparation

Preheat oven to 350\u00b0F. Grease a 9 inch springform pan. Line base and side with parchment paper.
In a food processor, process biscuits to fine crumbs. Add butter and pulse to combine. Press into base of prepared pan. Bake for 10 mins then let cool.
Increase oven to 400\u00b0F.
Beat cream cheese, 1 cup sugar, flour and vanilla together until smooth. Add eggs and egg yolk, 1 at a time, beating well after each addition. Add 1 1/4 cups sour cream, lemon zest and 1/2 of lemon juice. Transfer to prepared pan and bake for 10 mins. Reduce oven to 250\u00b0F and bake for another 20-25 mins, until just set. Turn off oven. Let cheesecake cool in oven with door ajar.
Meanwhile, whisk together remaining sour cream, sugar and lemon juice. Spread over cooled cheesecake then chill for 4 hours, or overnight.
Serve in wedges.