Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 4 (8-ounce) packages cream cheese, softened (approximately 900g)
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup (240ml) sour cream
  • 2 tablespoons all-purpose flour (optional for extra stability)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then cool.
  3. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla, mixing until well combined. Add eggs one at a time, mixing on low speed. Blend in sour cream and optional flour until smooth.
  4. Pour filling over the cooled crust. Place the springform pan on a baking sheet filled with water. Bake for 60 minutes or until the center is set but slightly jiggly.
  5. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from oven and chill in the refrigerator for at least 4 hours, preferably overnight.