Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon (optional)
  • 4 packages (8 oz each) cream cheese, softened
  • 1 ¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup heavy cream (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, butter, and cinnamon. Stir until well combined.
  3. Press mixture firmly into the bottom of the springform pan. Bake for 10 minutes.
  4. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
  5. Gradually add granulated sugar and vanilla; mix until combined.
  6. Add eggs one at a time, mixing just until blended after each addition.
  7. Gently fold in sour cream and heavy cream until smooth and creamy.
  8. Pour the filling over the pre-baked crust in the springform pan.
  9. Place the springform pan inside a larger baking pan filled with hot water to prevent cracking.
  10. Bake for about 1 hour or until the edges are set and the center slightly jiggles.
  11. Turn off the oven and let the cheesecake sit inside for an additional hour.
  12. Remove from oven and water bath. Allow to cool at room temperature.
  13. Refrigerate for at least 4 hours, preferably overnight, before serving.