I used a water bath to bake this cheesecake.
- 1.5 cup graham crackers, crushed (I think honey graham crackers taste the best)
- 1/4 cup light brown sugar
- 1/2 cup butter, melted
- 1/2 tsp vanilla extract
- 16 oz cream cheese, room temperature
- 1 cup sugar
- 1 cup heavy cream, room temperature
- 1 cup sour cream, room temperature
- 1/4 cup flour
- 2 tsp vanilla extract
- Preheat oven to 320 degrees and line the bottom of a 9″ spring-form pan with parchment paper.
- Combine the ingredients in a small mixing bowl and stir together with a fork until all of the crumbs are coated evenly.
- Press the mixture onto the bottom of the spring-form pan making sure that the crumbs are compact.
- Place in the refrigerator until the cheesecake filling is ready.
- Using a stand mixer or electric mixer, beat the cream cheese and sugar together on low speed until there are no lumps and the cream cheese is smooth.
- Scrap the sides of the bowl as needed.
- Add the rest of the ingredients one at a time, beating on low speed until each one is fully incorporated before adding the next.
- Scrap the sides of the bowl between each addition.
- Pour the filling into the pan and gently tap it down on a hard surface to help remove any air bubbles.
- Prepare water bath (optional)
- Bake in the oven for 1 hour.
- Turn the oven off, crack the door and let it cool down for 1 hour.
- Remove the cheesecake from the oven and run a sharp knife around the inside rim of the pan to release the cheesecake from the sides. (This will help prevent cracking as it cools)
- Let the cheesecake sit on the counter until it’s completely cooled.
- Place in the refrigerator overnight to set up.
- When you are ready to serve, remove the spring-form pan and let sit out for 30 minutes before serving.