Mix crushed graham crackers, melted butter and sugar together.

Press into bottom and up the sides of a 9"-10" springform pan. Put the pan into the freezer to set up while you mix the filling.

Preheat oven to 550 degrees. If using a teflon-coated pan, heat oven to 475 degrees only.

Mix cream cheese, sugar and flour until smooth and creamy.

Add eggs and yolks - one at a time. Scrape bowl after each egg addition.

Add vanilla.

Pour filling over crust. This will be very full if using a 9" pan.

Bake at 550 degrees for 10-12 minutes, or until puffed.

Reduce heat to 200 degrees and bake for another hour approximately - or until cake is mostly firm. Watch cake closely as you do not want it to overbake.

OPTIONAL: You can leave the cake in the oven to cool. This helps with reducing cracks on the top of the cheesecake - but it will also take up your oven for 4-5 hours.

Remove from oven and run a knife around the edge to loosen.

Chill in the refrigerator 6-8 hours or overnight.

Serve plain or with fruit sauce drizzled on top.