Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 32 ounces (900g) cream cheese, full-fat, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • ¾ cup (175ml) heavy cream, room temperature
  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture firmly into the bottom of the springform pan, creating an even layer. Chill for at least 30 minutes.
  2. Wrap the bottom of the springform pan tightly with aluminum foil (double layer). Place inside a larger roasting pan.
  3. Beat softened cream cheese until smooth. Gradually add sugar, beating until well combined. Add vanilla and salt, mix well. Add eggs one at a time, do not overmix. Gently stir in heavy cream.
  4. Pour filling over the chilled crust. Carefully pour hot water into the roasting pan, halfway up the sides. Bake at 350°F (175°C) for 60-75 minutes, until edges are set but the center jiggles slightly. If making topping, mix together and place on top of cheesecake when baking time complete. Bake an additional 10 minutes.
  5. Turn off oven, crack door open. Cool in oven for 1-2 hours. Remove from water bath, cool completely. Refrigerate for at least 4 hours, preferably overnight.
  6. Remove from pan. Slice and serve cold.