Ingredients

• Graham cracker crumbs - 1 and ½ cups
• Unsalted butter, melted - ¼ cup
• Cream cheese, softened - 4 (8-ounce) packages
• Granulated sugar - 1 and ¼ cups
• Vanilla bean, seeds scraped - 1 bean
• Large eggs - 4
• Sour cream - 1 cup
• All-purpose flour - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   Mix 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 and sugar until smooth.

4. 4.

   Add vanilla bean seeds and mix well.

5. 5.

   Add eggs, one at a time, mixing on low speed until just blended.

6. 6.

   Stir in sour cream and flour until smooth.

7. 7.

   Pour filling over the crust in the springform pan.

8. 8.

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

9. 9.

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

10. 10.

    Refrigerate for at least 4 hours or overnight before serving.

Nutritional Facts