NYC Cheesecake

For the crust: Preheat the oven to 350°F. Spray a 3-inch-deep, 9-inch round springform pan with cooking spray. Wrap the bottom and side of the pan with 2 layers of foil. In a bowl, toss together the graham cracker crumbs, sugar, salt, and nutmeg. Slowly drizzle in the butter, tossing it through the crumbs until it looks like the consistency of wet sand. Pour the graham cracker mixture into the pan and spread evenly over the bottom. With a flat-bottomed glass or measuring cup, firmly press the crumbs into the pan to form an even surface, making sure the crumbs reach the edge of the pan all the way around. Bake the crust for 10 minutes. It won’t look any different when its done. Let cool for 10 minutes. For the filling: Reduce the oven temperature to 300°F. Boil some water and place a large roasting pan in the oven. In the bowl of a stand mixer with the paddle attachment, cream together the cream cheese and sugar. Add the flour, zest and juice, vanilla, and salt. With the mixer still running, add the eggs and yolks one or two at a time, then the sour cream. Pour the mixture over the crust. Place the cake in the roasting pan and carefully add boiling water to come about 1 inch up the outside of the springform pan. Bake the cake for 60 to 70 minutes, until the cake is set but still a little jiggly in the middle. Turn off the oven and prop the door open slightly with a wooden spoon to let the oven and cake cool for about an hour. Refrigerate for several hours before serving.