Smoked S'mores Cheesecake

Preheat the grill to 300 F (for 15 min), using applewood pellets. Preheat oven to 350 F. Prep the halfsheet baking pan. Wrap the outer sides of an 8" springform pan with 2 layers of foil. Lightly grease the pan with nonstick baking spray to prevent the crust from sticking; set aside. Add all of the crust's ingredients (graham crackers, 1 tbsp granulated sugar, 1 tbsp light brown sugar, 42g unsalted butter) into a food processor or blender's cup and pulse until fully combined. Transfer into a springform pan, press and evenly smooth the crust into the bottom and sides with a measuring cup or small off-set spatula. Bake the crust on the middle rack for 15 min. Set aside to cool. Wash and dry the food processor’s or blender's cup. Add the ricotta, cream cheese, sugar, eggs, yolks, and vanilla; pulse until all blended, smooth, and creamy. Stop the blender/food processor and add the sour cream and flour; pulse until all combined, smooth, and clump-free. Firmly tap the cup on the table to release air bubbles, then transfer the cheesecake batter into the springform pan with baked crust. Open the grill and place the half-sheet baking pan in the center. Place the springform with cheesecake into the half-sheet baking pan. Carefully pour 4 cups of boiling water into the half-sheet pan. Close the grill and set a timer for 1.5 hours. Check the cheesecake for doneness in 1.5 hours – if the sides are set and just the center is very slightly jiggly – the cheesecake is ready. If needed, cook for an additional 15-30 min. Once cooked, remove from grill and cool to room temp for 1 hour. Then cover and refrigerate for 4-6 hours before unmolding.