Allow the crust to cool before adding the cheesecake batter.

Preheat oven to 325°F.

In a bowl, combine graham cracker crumbs and brown sugar until evenly mixed.

Pour in melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press firmly into the bottom of a springform pan, using the bottom of a measuring cup to create an even layer. Bring the crust slightly up the sides if desired.

Bake for 8-10 minutes, until fragrant and lightly set.

Preheat oven to 325°F. Prepare a springform pan, wrapping the bottom in foil if using a water bath.

Combine cream cheese, sour cream, and sugar in a large bowl or food processor. Blend with an immersion blender or food processor until completely smooth.

Add vanilla extract, eggs, and egg yolks. Blend gently until incorporated.

Add heavy cream and blend briefly until the batter is silky and uniform.

Pour batter into prepared pan and smooth the surface.

Bake for 55-70 minutes, until the edges are set and the center still slightly jiggles.

Turn off oven, crack the door, and allow cheesecake to cool slowly for one hour.

Refrigerate at least 4 hours, preferably overnight, before serving.