Ingredients

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

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.

3. 3.

   Press the mixture into the bottom of a 9-inch springform pan to form the crust.

4. 4.

   In a large mixing bowl, beat the cream cheese and remaining sugar until smooth.

5. 5.

   Add sour cream and vanilla extract, mixing until incorporated.

6. 6.

   Add eggs one at a time, beating on low speed after each addition just until blended.

7. 7.

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

8. 8.

   Bake for 55-60 minutes or until the center is set but still jiggles slightly.

9. 9.

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

10. 10.

    Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Nutritional Facts