Crust:

Mix ingredients together with hands until well blended and crumbs appear moist. Heavily coat 10 inch spring form pan with cooking spray. Pour crust into pan. With hands, spread evenly across the bottom and pat down firmly.

Baking:

Place first four ingredients in large mixing bowl and beat on high until they’re totally blended. Add vanilla and 2 yolks, beat again. Add eggs one after the other, beating well.

Pour into greased 10 inch spring form pan. Place pan on the 4 inch rack. Place extender ring on NuWave oven base tray. Bake for 5 minutes on power level high or until top is golden brown.

Carefully remove the cake from oven and turn the rack over. Place the cake on the 1 inch rack and bake on power level 6 for 1 hr 45 minutes. When done, cake feels bouncy to the touch, and a toothpick test clean. Let cool totally in oven for 2 to 3 hours, don’t remove the dome. This will stop the top from cracking. Cool to room temperature, then refrigerate for 3 hours. Fruit may be placed on top.