Ingredients for the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Ingredients for the Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add 1 1/4 cups sugar and vanilla extract, and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and heavy cream until the batter is smooth.
- Pour the cream cheese mixture over the crust in the pan.
- Bake in the preheated oven for 45-50 minutes or until the edges are set but the center still has a slight wobble.
- Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
- Before serving, you can top the cheesecake with fruit compote, chocolate ganache, or fresh berries.
