Preheat to 325˚F.
Mix all ingredients for the crust and press into a greased 9 inch pan. Line the bottom of the pan with Parchment Paper for easy removal or use a spring form baking pan.
Using a mixer, combine cream cheese and sour cream with a paddle until smooth.
Add sugar, vanilla, scrape bowl a few times to ensure mixture is completely incorporated.
Add the eggs & yolks, add flour & cream, mix until just combined.
Add filling to crust, and bake at 325˚ for 60-70 minutes until set, and a toothpick comes out clean. Let the cheesecake sit at room temperature for at least 60 minutes before refrigerating overnight.