Classic Cheesecake

Spray the sides and bottom of a 9-inch springform pan lightly with non-stick baking spray and line the bottom with parchment paper.
In a medium-sized bowl, combine 2 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, a pinch of salt, and 10 tablespoons unsalted melted butter until well mixed and moistened. Using a flat measuring cup or glass, press the crumbs into the pan and up the sides.
Bake for 10 minutes. Remove from oven and set aside to cool to room temperature.
Raise oven temperature to 400.

Place a large roasting pan filled with very hot water on the bottom shelf of the oven. (This is what I do in lieu of a water bath, and my cheesecake never cracks!)
With mixer on medium to medium-high beat 2 1/2 pounds full-fat cream cheese, room temperature (5 8-ounce bricks) for a couple of minutes, then add 1 1/2 cups granulated sugar and beat for 5-8 minutes, until light and there are no visible lumps. Scrape the bowl and beater frequently.*
With mixer on low, add 1/4 cup full-fat sour cream, 2 teaspoons fresh lemon juice, 2 teaspoons pure vanilla extract, and a pinch of salt. Continue mixing until well blended, scraping the sides and beaters often.
Add 5 whole large eggs, room temperature and 2 large egg yolks, room temperature to a small bowl and lightly beat with a fork. Add the lightly beaten eggs a little at a time, just until blended.
Pour batter into the cooled crust. Bake at 400 for 10 minutes.
Reduce oven to 225. Bake for 1 hour and 30 minutes.
Turn the oven off and let the cheesecake sit in the oven with the door closed for 30 minutes. Then, open the door slightly and let the cheesecake sit in the oven another 30 minutes. The cheesecake may still appear slightly jiggly but will set as it rests in the refrigerator.
Remove cheesecake and cool at room temperature for 2-3 hours, until completely cooled. Cover and refrigerate overnight before serving. The longer your refrigerate the better the texture will be.