Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ¼ cup
• Cream cheese, softened - 24 ounces
• Granulated sugar - 1 cup
• Vanilla bean, seeds scraped - 1
• 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.

   Combine graham cracker crumbs and melted butter in a bowl.

3. 3.

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

4. 4.

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

5. 5.

   Add vanilla bean seeds and mix well.

6. 6.

   Incorporate eggs, one at a time, mixing after each addition.

7. 7.

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

8. 8.

   Pour the filling over the crust in the springform pan.

9. 9.

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

10. 10.

    Turn off the oven and let the cheesecake cool in the oven with the door slightly open.

11. 11.

    Chill in the refrigerator for at least 4 hours before serving.

Nutritional Facts