Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups graham crackers
  • 7 tbsp unsalted butter
  • 24 ounces softened cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 1 tsp vanilla extract

Instruction

  • Preheat oven to 325 F.
  • Wrap an 8-inch springform pan with aluminum foil, Set aside.
  • Add melted butter to the graham cookie crumbs and press onto the bottom of an 8-in. spring form pan, Set aside.
  • For filling, beat the softened cream cheese until smooth.
  • Add sugar, sour cream, and vanilla and mix until well incorporated.
  • Add the eggs one at a time and mix until incorporated, do not overmix.
  • Pour the filling over the crust.
  • To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
  • Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
  • 1Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
  • 1Turn the oven off and let it sit in the oven for 30 minutes.
  • 1Open the oven doors slightly and let it sit for an additional 10 minutes.
  • 1Carefully remove cheesecake from water bath and run a knife along the sides
  • 1Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
  • 1Decorate it with fresh strawberries, if desired and enjoy!