Classic Cheesecake

First we will make the crust. Put the crackers in a mixer, add the roasted pecans or whatever nuts you are using for the cheesecake. Next, blend till the crackers have a nice crumbly texture. (DONT turn it in to a fine powder)

Now add the melted butter to the mix. The butter will just add as a binding agent. Try to compact the mixture in a spoon. If it retains its shape it is good to go in to the cake pan.

Add the mixture to the cake pan. Press it around with a vertical class and compact it on the bottom AND on the sides. Make sure that the edges are not too thin here or they will crumble.

Bake the crust at 350F (180C) for 8 - 10 minutes.

Now we will make our filling. Add the room temperature cream cheese and give it a whip.

Now add the sugar while whipping the cream cheese.

Add 1/2 tsp of salt.

Scrape the bottom with a spatulla and mix around

Now add 3/4 sour cream. Keep whipping

Add 2tsp of vanilla extract

While continuously mixing, sift in 3tbsp of flour.

Scrape the bowl down to make sure everything is mixing properly.

Now mix the eggs and yolks one at a time. Keep mixing.

Pour the filling over the crust. Bake over a baking pan so that it is easier to take out. Also put some water in the sheet to make sure the cake is nice and moist.

Bake at 350F for 10 minutes. Then turn it down to 300F and bake for an additional 40 minutes.