For the crust, put the graham crackers in a large zip lock bag and get all your frustrations out on it. Crush them in any way you can to get it as powdery as possible. Its okay if there are small chunks in there at the end. Add the sugar and melted butter. Mix together, then pour into the 9" springform pan. Use the bottom of a cup to press the graham cracker crust into an even layer at the bottom. Bake the crust for 10-15 minutes and cool before pouring in the filling. When crust is done baking, increase oven temperature to 500 degrees F.
For the filling, add the cream cheese to a large bowl. Beat the cream cheese with a mixer on medium until softened (1-2 min.). Beat in half the sugar and salt until fulling incorporated. Then beat in the remaining sugar until fully incorporated.
Beat in the sour cream, lemon juice, and vanilla until fully incorporated.
Beat in the egg yolks until fully incorporated. Then beat in the eggs, 2 at a time, until fully incorporated each time.
When everything is fully incorporated, pour the filling mixture into the springform pan with the cooled crust. Put into oven for 10 minutes at 500 degrees F. Then, without opening the oven door, decrease oven temperature to 200 degrees F. Continue to bake for about 1 hr and 30 minutes. When done, the center should still jiggle slightly but should not be liquid.
Transfer to a wire wrack. Run a knife around the edge to detach it from the edge of the springform pan. Let cool completely (2-3 hrs). Wrap the pan in aluminum or plastic wrap and put in fridge to chill. Refrigerate at least 3-4 hrs.
When ready to serve, remove from fridge and remove sides from springform pan. This makes it easier to cut. (side note: I once had someone take my cheesecake out by turning it upside down. Totally made me mad. I had to flip it back the right way!)
Recipe by Learn by Cooking at https://www.learnbycooking.com/new-york-style-cheesecake/