Bananas Foster Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1 tablespoon sugar
• 6 tablespoons  butter, melted
• For the filling:
• 2 1/2 pounds cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 eggs, at room temperature
• 2  yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest
• 1 1/2 teaspoons pure vanilla extract

 Directions:

• Preheat the oven to 350 degrees F.

• Combine the graham crackers, sugar, and melted butter.
• Press into  9-inch springform pan onto bottom of the pan and about 1-inch up the sides.
• Bake for 8 minutes.
• Cool to room temperature.
• Change the oven temperature to 450 degrees F.

• Beat the cream cheese and sugar in mixer on medium-high speed until light and fluffy, about 5 minutes.
• Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well.
• Scrape down the bowl and beater, as necessary.
• On low, add the sour cream,  zest, and vanilla.
• Mix well and pour onto your crust that has cooled.
• Bake for 15 minutes.
• Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes.
• Turn the oven off and open the door wide. The cake will not be completely set in the centre.
• Allow the cake to sit in the oven with the door open for 30 minutes.
• Remove it from the oven and let sit at room temp for 2 to 3 hours or until it is completely cooled.
• Wrap well and chill overnight.
• Remove the cake from the springform pan by running a hot knife around the outside of the cake.
• Leave the cake on the bottom of the springform pan for serving.