Graham cracker crust:
- 1 1/4 cups graham cracker crumbled
- 4 tablespoons sugar
- 5 tablespoons butter, melted
Cheesecake filling:
- 38 ounces cream cheese at room temperature
- 1 1/4 cups sugar
- 1/2 cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 4 large eggs at room temperature
Preheat oven to 350° F. Mix graham cracker crumbs together with sugar and melted butter until well incorporated. Press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
Reduce oven temperature to 325° F. In a large bowl, mix cream cheese until smooth. Add sugar, sour cream and vanilla. Mix again until incorporated.
Crack eggs into a small bowl, and using a fork, beat until mixed. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stir. Pour filling into the center of the graham cracker crust and gently smooth the top.
Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once done, turn oven off and keep cheesecake inside for another 30 minutes. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and place in the fridge.
Enjoy!
To add a festive flair, adorn with berries, fresh herbs or drizzle with a sauce.