Cheesecake Recipe

the oven to 350F.
CRUST
Mix graham cracker crumbs sugar and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
Press crust onto the bottom and 23 of the way up a 9inch springform pan lined with parchment. Wrap 2 pieces of heavyduty tin foil around the bottom and sides of the pan. Set aside.
FILLING
Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
Beat in the sugar and scrape down the sides of the bowl.
Add in the sour cream and vanilla.
Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low add in eggs one by one until fully incorporated.
Pour the filling in the crust. Carefully place the cheesecake into the pan and then place both in the oven. Fill with halfway up the side of the springform pan with water. Pan inside pan water bath see notes for more information.
Bake until the top of the cheesecake turns golden about 60 70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.
TOPPING
Combine sour cream and sugar spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
Notes
Tips for a Cheesecake Water Bath Step 5 above
A water bath for cheesecake is the best way to prevent the edges of the cheesecake from browning in the oven and getting cracks in the top of the cheesecake To keep the water from getting into the cheesecake wrap the outside of the pan with 2 layers of heavyduty tin foil Place your foilwrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven Pour water into the larger pan 34 inches deep OR about halfway up the side of the springform pan. Using a teapot with hot water works very well as it is easy to pour and the water is already hot.