Serves 8
Crust
1 cup of ground graham crackers crumbs, 15 squares
¼ cup butter
Filling
2 8 ounce blocks of cream cheese, room temperature
3 eggs
1 cup of sugar
2 teaspoons vanilla extract
2 cups sour cream
1 tiny pinch of salt
Preheat oven to 325 degrees. Boil some water and pour it into a roasting or baking pan and put in oven. Using a spring form pan on a 1.5 inch 9 inch cake pan lined with parchment paper all the way up the sides and hanging over the edge of the pan.This will help you pull it out when it’s done.
In a medium bowl mix butter and crumbs, pour in prepared spring form or cake pan and press firmly onto the bottom of the pan. Set aside.
Using a stand mixture mix cream cheese until smooth, add sugar and mix until smooth, add salt, then add on egg at a time mixing completely before adding next egg. Once all the egg is mixed in add the vanilla and mix that in and finally the sour cream. Mix that in well, scraping down the bowl if necessary.
Pour mixture over the graham cracker crust and bake on top rack for 45-55 minutes. When you pull it out it will still be a jiggly in the center. Let cool in pan for 30 minutes. Then refrigerate covered for 6 hours. Enjoy.
Peace,
CK