Directions

• Crust
• Preheat oven to 325 degrees Fahrenheit.
• Place your graham crackers and sugar into a food processor and blend until a fine powder is formed. Slowly add in the butter and mix until well incorporated.
• In your spring form pan press the graham cracker crumbs in a crust along the bottom of the pan and about an inch and a half up the sides.
• Place in the oven and bake for 10 minutes.
• Rinse out your food processor.
• Filling
• Start bringing a large pot of water to a boil.
• Combine your cream cheese, eggs, egg yolks, vanilla extract, and sour cream in your food processor. Blend until smooth, you might have to scrap the sides a little.
• Add your sugar and salt and continue mixing for another two minutes.
• Line the outside of your spring form pan with aluminum foil and place in a baking pan. Pour in your cheesecake filling.
• Rinse out your food processor.
• Topping
• Put your preserves and cornstarch into the food processor and blend until smooth.
• Pour your preserve mixture into a pipping bag.
• Using your piping bag draw several circles on your cheesecake starting from the center and working your way to the edge.
• With a knife start at the outer edge and pull to the center. Continue doing this all the way around the cake until you have a “spiderweb” looking pattern.
• Baking the Cheesecake
• Place your pan inside a large baking pan and carefully pour in your boiling water until it come roughly halfway up your spring-form pan.
• Bake for about an hour and fifteen minutes to an hour and a half at 325 degrees Fahrenheit. You are looking for the cake to be set around the edges but still has a little jiggle in the middle.
• When done transfer the baking pan onto a wire cooling rack and let it cool for one hour or the water is room temperature.
• Remove the cheesecake from the water and take off the foil. Refrigerate for at least three hours, but a full day would render best results