INGREDIENTS:
For the Crust:
3 cups crushed graham crackers (about 27 cracker sheets, approximately 426 grams)
⅓ cup brown sugar (71 grams)
10 tablespoons unsalted butter, melted (141 grams, equivalent to 1¼ sticks)
For the Cheesecake:
24 ounces cream cheese, room temperature (681 grams, equivalent to 3 bricks)
⅓ cup granulated sugar (67 grams)
⅓ cup brown sugar (71 grams)
⅔ cup heavy cream, room temperature (151 grams)
¼ cup sour cream, room temperature (57 grams)
1 teaspoon kosher salt (3 grams)
1 teaspoon pure vanilla extract (4 grams)
2 large eggs, room temperature (100 grams)
1 egg yolk, room temperature (14 grams)
2 tablespoons cornstarch (14 grams)
1 tablespoon lime juice (14 grams, from ½ lime)
For the Topping:
2 cups crushed graham crackers (about 18 cracker sheets, approximately 284 grams)
¼ cup brown sugar (52 grams)
9 tablespoons unsalted butter, melted (127 grams, equivalent to 1⅛ sticks)
INSTRUCTIONS:
Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with nonstick spray. Set aside.
In a medium-sized bowl, mix together the crushed graham crackers and brown sugar for the crust. Add the melted butter and stir until the mixture resembles wet sand. Press the crust mixture evenly onto the bottom of the prepared springform pan.
Bake the crust in the preheated oven for 15 minutes. Once baked, remove the pan from the oven and place it on a cooling rack to cool. Increase the oven temperature to 400°F (200°C).
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together the cream cheese, granulated sugar, and brown sugar on high speed for 2 minutes until creamy and lump-free.
Add the heavy cream, sour cream, salt, and vanilla extract to the cream cheese mixture. Beat on medium speed for 30-45 seconds until fully incorporated.
Add the eggs and egg yolk to the mixture and beat until combined. Finally, add the cornstarch and lime juice, and beat until fully incorporated.
Pour the cheesecake batter into the prepared crust in the springform pan, smoothing it out with a spatula.
In a medium-sized bowl, whisk together the crushed graham crackers and brown sugar for the topping. Add the melted butter and mix until the mixture resembles wet sand. Spoon the topping evenly over the cheesecake batter.
Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking pan or broiler pan, and fill the larger pan with enough warm water to come 1 inch up the sides of the springform pan, creating a water bath.
Place the pans in the preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 250°F (120°C) and continue baking for 1 hour.
After 1 hour, turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes. Then, crack the oven door open and let the cheesecake set for another 30 minutes.
Remove the cheesecake from the oven, carefully remove the aluminum foil, and place the springform pan on a cooling rack to cool completely.
Once cooled, cover the cheesecake with aluminum foil and refrigerate for at least 8 hours, or overnight, to chill and set.
