Cheesecake? Yes please!

Have you ever wondered how cheesecake can come out so perfectly cooked with no cracks in the top? Well here's my go to recipe for the perfect cheesecake that you can't just have 1 bite of....

Preheat oven to 325*F and on the bottom rack of the oven put a sheet pan with water in it to create moisture (this prevents your cheesecake from getting cracks on the top and comes out perfectly cooked every time!

In a food processor put your favorite cookies or crackers in and chop 1 1/2 Cups to start your crust. To this add 5 TBS sugar and 1/3 Cup melted butter and combine. Then press it down on the bottom of your spring loaded baking pan, I like to barely come up on the sides with mine.

For the filling:

combine 24 oz cream cheese, 1 1/2 cups sugar and mix well with your food mixer, slowly add 4 egg yolks only, 1 TBS fresh lemon juice & 1 tsp vanilla extract. Once all combined you're ready to pour into your pan on top of your crust mixture and bake in the oven for 35-40 minutes and then turn off the oven, but keep the cheesecake in there for 50-60 minutes before taking out and bringing to room temperature before putting in the fridge or freezer. If you want to get creative you can also swirl in flavors of purees int he cheesecake right before you put it in the oven.