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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan, making sure it is evenly distributed and compacted. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove from oven and let cool.
Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and beat until well combined.
- 4
Add Eggs and Flavor
Add the vanilla extract and eggs, one at a time, blending well after each addition. Finally, mix in the sour cream until smooth.
- 5
Pour Filling into Crust
Pour the cream cheese filling over the cooled crust in the springform pan. Spread it evenly.
- 6
Bake the Cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Topping Preparation
- 7
Prepare the Topping
In a small bowl, mix together sour cream, granulated sugar, and vanilla extract. Stir until smooth.
- 8
Add Topping to Cheesecake
After the cheesecake has cooled in the oven, spread the sour cream topping evenly over the top of the cheesecake.
- 9
Chill Before Serving
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing from the springform pan and serving.
