9 eggs
6 cubes or tablespoons seasoned salt
1/2 cup brown sugar
1 (5 ounce) package graham cracker crumbs
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Beat egg yolks in a large bowl. Beat in 1 cup of sugar and crushed graham cracker crumbs. Whisk in cream cheese and sour cream. Gradually stir in the filling. Pour into a 9x13-inch baking dish. Sprinkle both sides with crumbs. Spread whipped topping over cheesecake and spread 2 tablespoons of topping over each cake panel.
Bake in preheated oven for 35 to 40 minutes, until cake springs back when lightly touched in center.