Scott's Cheesecake

Scott's Cheesecake 

2 cups of your favorite cookies, crushed or ground
24 ounces cream cheese, 3 packages, leave out for 1 hour to soften
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla
2 whole eggs
3 egg yolks
1/3 cup heavy cream

Preheat oven to 300°. Butter the bottom and sides of cheesecake pan. Press crushed cookies into bottom of pan. Bake the cookie crust for 10 minutes, then cool in refrigerator.

In a mixing bowl add sour cream and beat for 30 seconds. Add all cream cheese and begin mixing on low speed. While mixing slowly add sugar until all sugar is incorporated. Scrape sides and bottom of bowl. With mixer on medium speed, mix until smooth.

In a separate bowl combine eggs and vanilla and beat with fork until smooth.

With mixer on low speed begin mixing cream cheese mixture. While mixing slowly add egg mixture. Keep mixing until all egg mixture is incorporated.

Now add whipped heavy cream and fold into batter.

Pour batter on top of crust. Lower oven temperature to 250°. Bake for 1 hour. Check every 10 minutes until the cake stops rising and center is still a little jiggly when the pan is shaken.

Turn off oven, open oven door and allow cake to cool slowly with door open for 1 hour.

Place cake in refrigerator for at least 4 hours before serving.