Epic New York Cheesecake from Bravetart

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subheading: For the Graham Cracker Crust:

7 ounces graham cracker crumbs, store-bought or homemade, see note (about 1 ¾ cups; 200g)

1 ounce unsalted butter, melted (about 2 tablespoons; 30g)

Pinch of salt

subheading: For the Cheesecake:

32 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 4 cups; 905g)

8 ounces fresh goat cheese (not pre-crumbled), brought to about 70°F/21°C (about 1 cup; 225g)

½ ounce lemon juice, freshly squeezed (about 1 tablespoon; 15g)

½ ounce vanilla extract (about 1 tablespoon; 15g)

¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¼ teaspoon orange flower water

14 ounces plain or toasted sugar (about 2 cups; 395g)

6 large eggs (about 10 ½ ounces; 300g)

6 ounces heavy cream (about ¾ cup; 170g)

subheading: To Serve:

16 ounces (volume will vary; 455g) fresh fruit, such as pitted and halved cherries, blueberries, sliced peaches, small strawberries, or some assortment thereof, optional

1 recipe (about ½ cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional

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