Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted unsalted butter
Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions:
- Prepare the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
- Pour filling over crust: Pour filling over the cooled crust.
- Bake: Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool: Turn off oven and let cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from oven and let cool completely on a wire rack.
- Chill: Refrigerate for at least 4 hours, or overnight, before serving.
Tips:
- For a richer flavor, use heavy cream instead of sour cream.
- Add a tablespoon of lemon juice to the filling for a tangy twist.
- Garnish with fresh berries or chocolate shavings before serving.
Enjoy!