Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Directions:
1 . Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2 . In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust. Set aside.
3 . In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
4 . Add the vanilla extract and mix well.
5 . Add the eggs one at a time, beating after each addition until just combined.
6 . Gently fold in the sour cream and heavy cream until the batter is smooth.
7 . Pour the filling over the crust in the springform pan.
8 . Bake in the preheated oven for 1 hour, or until the edges are set and the center is slightly jiggly.
9 . Turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for 1 hour.
10. Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 6 hours 20 minutes (including cooling and chilling time)
Kcal: 320 kcal per slice | Servings: 12 slices