Serves 10
Many parts of the country boasts the best cheesecake.  From New York to San Francisco, each has its own unique method and taste.  All, however, are delicious.

Serves 10

¾ cup Graham crackers, finely ground
2 tablespoons sugar
3 tablespoons butter, melted
5 8-ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
Zest of 1 orange
Zest of 1 lemon
5 eggs
2 egg yolks
1 teaspoon vanilla

Preheat oven to 500 degrees.  Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth.  With electric mixer on medium-low speed, slowly add the eggs and yolks, one at a time.  Add the vanilla and beat mixture on low speed for 1 minute.  Pour filling into prepared crust.  Place cake on a shallow baking pan.  Fill baking pan about half way with hot water.  Bake cake on middle rack for 10 minutes.  reduce heat to 200 degrees and bake for 1 hour longer.  Chill cake.  Bring cake to room temperature before serving.