Heat oven to 350 degrees F. Lightly butter bottom and sides of a 9-inch spring-form pan; wrap bottom of pan in foil and set aside.
For crust, combine graham cracker crumbs and sugar in a medium bowl; stir in butter, mixing well. Press mixture over bottom and 1-inch up sides of prepared pan; chill crust while preparing filling.
For filling, beat cream cheese on medium speed in bowl of electric mixer until light and fluffy. Add sugar and salt; beat until smooth. Add eggs and egg yolks one at a time, mixing well after each addition. Pour cream into a liquid measuring cup; add bourbon and vanilla. On low speed, beat in liquid, scraping down sides of bowl as needed. Pour mixture into chilled crust.
Place foil-wrapped cheesecake pan in a larger, shallow baking pan or dish; add enough hot water to come halfway up the sides of the pan. Bake 45 minutes, or until golden brown and center is set. Remove from oven. Place cheesecake on wire cooling rack. Cool to room temperature. Cover and chill at least 4 hours before serving.
Variation for Eggnog Cheesecake: Prepare filling as directed but reduce sugar from 1 cup to 3/4 cup and add 1/2 teaspoon ground nutmeg along with the salt. Substitute 3/4 cup Organic Valley Eggnog for the 1/2 cup cream. Proceed as recipe directs.
Cover and chill at least 4 hours before serving.