Ingredients

• graham cracker crumbs - 1 ½ cups
• unsalted butter, melted - ¼ cup
• granulated sugar - 1 cup
• cream cheese, softened - 4 packages (8 ounces each)
• large eggs - 4
• sour cream - 1 cup
• vanilla extract - 1 teaspoon
• all-purpose flour - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix well.

3. 3.

   Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.

4. 4.

   In a large bowl, beat the cream cheese and remaining 3/4 cup sugar until smooth.

5. 5.

   Add eggs one at a time, mixing well after each addition.

6. 6.

   Mix in sour cream, vanilla extract, and flour until just combined.

7. 7.

   Pour the filling over the cooled crust in the springform pan.

8. 8.

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

9. 9.

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

10. 10.

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

Nutritional Facts