Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ¼ cup
• Cream cheese, softened - 4 (8 oz) packages
• Granulated sugar - 1 ¼ cups
• Vanilla extract - 1 teaspoon
• Eggs - 4 large
• Sour cream - 1 cup
• All-purpose flour - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.

3. 3.

   In a large bowl, beat cream cheese until smooth. Gradually add sugar and vanilla, mixing until combined.

4. 4.

   Add eggs one at a time, beating well after each addition. Mix in sour cream and flour until smooth.

5. 5.

   Pour the cream cheese mixture over the crust in the springform pan.

6. 6.

   Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.

7. 7.

   Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

8. 8.

   Remove from oven and refrigerate for at least 4 hours or overnight before serving.

Nutritional Facts