Crust:
2-1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
Filling:
4 packages (8 oz. each) cream cheese, softened
2 cups sour cream
1-3/4 cups sugar
1 tablespoon vanilla extract
4 large eggs, lightly beaten
Topping:
1 cup sour cream
1/4 cup sugar
Step 1: Make the graham cracker crust
Preheat the oven to 325°F. In a small bowl, combine the graham cracker crumbs and the sugar, and stir in the melted butter. Press the mixture onto the bottom and up the sides of a greased 9-inch springform pan.
Place the springform pan on a baking sheet, and bake until lightly browned, about 18 to 22 minutes. Cool on a wire rack.
Step 2: Prepare the cheesecake filling
In a large bowl, beat the softened cream cheese, sour cream, sugar and vanilla until smooth. Then, add the eggs and beat on low speed, just until combined. It’s important not to overbeat the filling, which can lead to cracks in the cheesecake later on.
Step 3: Pour the filling into the crust
Place the springform pan on a double thickness of heavy-duty foil (about 18 square inches), and securely wrap the foil around the pan, which will prevent any spillage. Pour the filling into the cooled crust.
Step 4: Make the water bath
Place the foil-wrapped springform pan with the unbaked cheesecake in a larger baking pan, and add 1 inch of hot water to the larger pan to create the water bath.
Step 5: Bake the cheesecake
Bake at 325° for about 1-1/2 hours, or until the center of the cheesecake is just set and the top appears dull.
After you take the cheesecake out of the oven, remove the springform pan from the water bath, and let it stand for five minutes on a wire rack.
Tip: Don’t use a toothpick to test for doneness, as you would for cake or brownies. Instead, do the wobble test.
Open the oven door and give the pan a gentle but firm rap with a spoon to see if it wobbles.
Step 6: Make the sour cream topping
In a small bowl, mix the sour cream and sugar. When combined, spread it over the top of the cheesecake. Bake five minutes longer without the water bath. Pull it out of the oven and let cool for 10 minutes on a wire rack.
Step 7: Set and refrigerate the cheesecake
Loosen the graham cracker crust from the sides of the pan with a knife, and remove the foil from around the springform pan. Cool for one hour longer on a wire rack.
Refrigerate the cheesecake overnight, covering when completely cooled. Remove the rim from the pan.
Step 8: Serve.
After your cheesecake has been refrigerated overnight, it’s ready to enjoy! While it already has a sour cream topping, you could choose to serve it with a drizzle of homemade strawberry syrup, glazed strawberries, chocolate ganache or a salted caramel sauce if you want to take it over the top.
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