Preheat oven to 400°. In a mixing bowl, combine the crust ingredients and mix well. Press into the bottom and partially up the sides of a springform pan. In a second mixing bowl, cream together the cream cheese, sugar and EXTRACTS until smooth. Add the egg yolks and beat well. Beat the 3 eggs separately and then blend into the cream cheese mixture. Fold in the sour cream. Pour the filling into the springform pan. Bake at 400° for 20 minutes and then reduce the oven temperature to 275° and bake for an additional 60-70 minutes. At 60 minutes, jiggle the oven rack gently to see if the cake is firm. If it wiggles a lot give it the extra 10 minutes. Turn off the oven and leave the door ajar for an hour while the cheesecake cools. Then remove from oven, run a thin knife around the inside of the pan, place on a serving plate and gently unsnap the springform. Refrigerate until ready to serve.
Prep. time: 20 minutes
Baking time: 80-90 minutes
Servings 16; Serving Size 1 slice (108g); Calories 290; Calories from fat 170; Total fat 19g; Cholesterol 115mg; Sodium 330mg; Carbohydrate 27g; Dietary Fiber 0g; Sugars 19g; Protein 5g.