Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 0.25 tsp (1.5g) salt
  • 32 oz (900g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 4 large eggs, room temperature
  • 2 tbsp (16g) all-purpose flour

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
  2. Press the crust mixture firmly into the bottom and 1-inch up the sides of a 9-inch springform pan.
  3. Bake the crust at 350°F (175°C) for 10 minutes until mahogany-colored and fragrant, then let cool completely.
  4. Beat softened cream cheese and sugar on medium-low speed until smooth, avoiding high speeds to prevent incorporating too much air.
  5. Blend in sour cream, vanilla extract, and flour until just combined.
  6. Add eggs one at a time, mixing on low speed until incorporated.
  7. Wrap the outside of the springform pan in three layers of heavy-duty aluminum foil to waterproof it.
  8. Pour the batter over the crust and place the pan inside a roasting pan filled with boiling water reaching halfway up the side of the cheesecake pan.
  9. Bake at 325°F (160°C) for 70–80 minutes until the edges are set but the center 2-3 inches still jiggles slightly.
  10. Turn off the oven and prop the door open slightly, leaving the cake inside for 1 hour for gradual cooling.
  11. Remove from the oven and let cool to room temperature on the counter.
  12. Refrigerate for at least 6 hours, preferably overnight, to allow the cake to set.