Ingredients

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

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   Combine graham cracker crumbs, melted butter, and 1/4 cup of sugar in a bowl.

3. 3.

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

4. 4.

   Bake the crust for 10 minutes, then remove from oven and set aside.

5. 5.

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

6. 6.

   Add the sour cream and vanilla extract, mixing until well combined.

7. 7.

   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

8. 8.

   Pour the filling over the crust and spread evenly.

9. 9.

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

10. 10.

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

11. 11.

    Remove from oven and refrigerate for at least 4 hours, or overnight before serving.

Nutritional Facts