Ingredients

• Graham crackers - 1 and ½ cups, crushed
• Unsalted butter - ¼ cup, melted
• Cream cheese - 4 packages (8 oz each), softened
• Granulated sugar - 1 and ¼ cups
• Sour cream - 1 cup
• Vanilla extract - 1 teaspoon
• Large eggs - 4
• All-purpose flour - 2 tablespoons
• Salt - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

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

3. 3.

   In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

4. 4.

   Add the sour cream and vanilla extract, mixing well.

5. 5.

   Add the eggs, one at a time, beating on low speed until just combined.

6. 6.

   Mix in the flour and salt until smooth.

7. 7.

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

8. 8.

   Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.

9. 9.

   Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.

10. 10.

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

11. 11.

    Release the cheesecake from the springform pan, slice, and serve.

Nutritional Facts