This recipe is from pastry chef Julie in the Milky Way Cafe, Organic Valley's own organic cafeteria. She prepared it with a preserve made from local figs grown by our webmaster, Miekal.
For the crust: Mix graham cracker crumbs, sugar and butter and press into bottom of 9Ē springform pan. Preheat oven to 350 degrees.
For the filling: Beat together cream cheese, sugar, flour and zest/extract with electric mixer until smooth. Add eggs and egg yolks one at a time, then add vanilla, beating on low speed until each ingredient is incorporated and scraping down the mixing bowl between additions.
Place foil around bottom of springform pan with foil coming up the sides. Place pan inside a larger baking dish and fill with 1Ĺ inches of water. Fill spring form pan with cream cheese mixture (the pan will be full). Bake in 350 degree oven for 15 minutes then reduce temperature to 200 and bake until cake is mostly firm (center will be slightly wobbly when you shake the pan) for about 1 hour.
Cool cheesecake completely (approximately 6 hours). Run a knife around edge of spring form pan and remove outer ring. Transfer cake onto a plate. Serve with desired toppings.