In a food processor or mini-chopper, pulse the graham crackers until finely ground. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until fully combined.

Lightly butter or grease a 9” springform pan. Line the bottom of the pan with a circle of parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust at 350°F for 5 minutes. Remove from oven and let cool.

Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 3 minutes).

Add the sugar and mix well. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)

Add flour and mix well.

Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.

Add the sour cream and vanilla. Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Pour the Cheesecake on top of the cooled crust.

Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with about 1/2”-3/4” of water. Bake at 325° until center of cake is just barely set (about 80-90 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.

The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.

Serve with fresh fruit or chocolate curls (optional).