2cups (240g)graham cracker crumbs*(from about 16 sheets)
3Tbsp (40g)granulated sugar
6Tbsp (85g)unsalted butter,melted
For the Cheesecake Filling:
4(8 oz) pkgs.cream cheese,softened through or at room temperature (preferably Philadelphia)
1 1/4cups (250g)granulated sugar
4largeeggs,at room temperature**
3/4 cup (176g)sour cream
1/2cup (120ml)heavy cream
Preheat oven to 350 degrees.
Make the crust: in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened.
Press graham cracker mixture into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one HERE - affiliate link).
Bake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees***.
Bring about 4 quarts of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake.
Make the cheesecake filling: add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 - 60 seconds. Scrape down bowl with a rubber spatula.
Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl.
Blend in sour cream, heavy cream and vanilla mixing just until combined. Tap bowl against countertop about 20 times to release any large air bubbles.
Prepare pan: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Spray inside exposed area of pan with non-stick cooking spray and rub around with finger to coat.
Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides.
Place roasting pan in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan.
Bake in preheated 325 degree oven until cheesecake still wiggles slightly (it should not appear raw and liquid-like and edges should be starting to set), about 1 hour 20 minutes to 1 hour 40 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour.
Remove from oven (pull cheesecake from water bath) let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours.
Cut into slices, serve with a fresh fruit sauce and whipped cream or other desired topping.
*To crush graham crackers place in a food processor and pulse to very fine crumbs. If you don't have food processor place in a gallon size resealable bag, seal bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs.
**To bring eggs to room temperature quickly you can place in a bowl, cover with warm water and rest 10 minutes.
**If you'd prefer top to not brown so much on cheesecake reduce oven rack one level below center (which is what I do).
Cheesecake should keep will in the refrigerator for about 4 days or can be frozen for up to 2 months.