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Preheat oven to 350F. Grease a 9-inch springform pan on bottom/sides. Set aside.
Mix graham cracker crumbs with melted butter. Press firmly and evenly into prepared springform pan.* Bake crust for 8 minutes.
Turn oven down to 225F. Place large pan of water on lowest rack.
In bowl of stand mixer, combine lukewarm cream cheese and sugar. Mix until smooth and creamy. Add eggs, egg yolks, and vanilla. Mix until smooth. Add flour and heavy cream, blending and scraping down sides until fully incorporated and smooth.
Pour batter into prepared pan. Place springform pan on large baking sheet. Bake in center rack, until filling is mostly set, about 3.5 hours - or until center very slightly jiggles when you gently shake it. Cheesecake will set upon chilling.
Turn oven off. Crack oven open a bit, and allow cheesecake to cool at least 2 hours or longer - I leave it in oven until it reaches room temperature.
Chill in fridge in springform pan; at least overnight and up to 3 days. Run thin knife carefully around edges of pan, and release springform, when ready to serve.
Easy Strawberry Topping: In a bowl, combine strawberries with sugar and allow to rest/macerate 30-60 minutes or until a thick sauce forms around the berries. Spoon over cheesecake slices.