Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 4 packages (32 oz) cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
Instructions:
- Preheat the oven to 325°F (160°C) and line a 9-inch (23cm) springform pan with parchment paper.
- In a bowl, mix together the graham cracker crumbs, melted butter, and 1/2 cup of granulated sugar until well combined. Press the mixture evenly into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add in the remaining 1 1/2 cups of granulated sugar and vanilla extract and beat again until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Fold in the sour cream until just combined.
- Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
- Bake the cheesecake for 60-70 minutes or until the edges are set and the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for about an hour.
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
- Once the cheesecake is chilled, remove it from the pan, slice and serve.
Optional toppings: fresh berries, chocolate ganache, caramel sauce, whipped cream.
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