Ingredients

• cream cheese - 4 (8 oz) packages
• granulated sugar - 1 cup
• sour cream - 1 cup
• vanilla extract - 1 teaspoon
• eggs - 4 large
• graham cracker crumbs - 1 ½ cups
• butter - ½ cup, melted
• salt - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Mix until well combined.

3. 3.

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

4. 4.

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

5. 5.

   Gradually add sugar, mixing until well combined and smooth.

6. 6.

   Add sour cream and vanilla extract, mixing until fully incorporated.

7. 7.

   Add eggs one at a time, mixing on low speed until just combined. Do not overmix.

8. 8.

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

9. 9.

   Bake for 55-60 minutes, or until the center is set and slightly jiggly.

10. 10.

    Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.

11. 11.

    Remove from the oven and cool completely at room temperature.

12. 12.

    Refrigerate for at least 4 hours or overnight before serving.