For the crust

1.  Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom.
2. Grind the graham crackers into a fine crumb. Mix together with the brown sugar and then stir in the melted butter until well combined. Press the crumbs tightly into the bottom and up the sides of the springform pan
3. Bake at 325°F for 8-9 minutes. Allow the crust to cool. Then wrap the pan with a slow cooker liner and tie a knot in the side of the bag to secure around the pan. Set aside.

For the filling

1. In a large mixing bowl, beat the cream cheese for 2 minutes until free of lumps then add the sugar and beat on low speed until completely smooth, scraping down the bowl occasionally. Next add the sour cream and vanilla extract and mix on low speed until well combined.
2. Whisk the eggs and egg yolks together and slowly add to the batter, ensure it’s well mixed before adding more. Scrape down the bowl occasionally.
3. Pour the cheesecake batter into the prepared crust. Gently tap the pan on the counter to remove any air bubbles on the surface or use a toothpick. Place the springform pan inside another larger pan. Fill the outside pan with approximately 2-3 cups of warm water so it is about halfway up the sides of the springform pan.
4. Bake at 325°F for approximately 60 minutes. The center should be set, but still slightly jiggly. Turn off the oven and leave the door cracked open for 60 minutes. This allows the cheesecake to continue to cool slowly, which helps to prevent cracking.
5. Remove the cheesecake from the oven and water bath and cool for at least 1 hour on the countertop, then cover and move to the refrigerator. Refrigerate for 4-6 hours until the cheesecake has set.