Ingredients:
Crust:
1 1/2 Cups Graham Cracker Crumbs
2 Tablespoons Sugar
1 Tablespoons Brown Sugar
7 Tablespoons Butter (Melted)
Cheesecake:
32 Ounces Cream Cheese (Room Temperature)
1 Cup Sugar
2/3 Cups Sour Cream
1 1/2 Teaspoons Vanilla Extract
1/8 Teaspoon Salt
4 Large Eggs (Room Temperature, Lightly Beaten)
Recommended Equipment:
9" Spring Form Pan
Instructions:
Preheat oven to 325 degrees Fahrenheit. Prepare Graham Cracker crust first by combining Graham Cracker crumbs, sugar, and brown sugar, stirring well. add melted butter and use fork to combine ingredients well. Pour crumbs into spring form pan and press firmly into the bottom and the sides of your pan, and set aside. In a bowl of a stand mixer or in a large bowl using a hand mixer add cream cheese and stir until smooth and creamy. Make sure not to over stir, or you'll incorporate too much air. add sugar and stir again until creamy. add sour cream, vanilla extract, and salt until fully combined. if using a stand mixer, make sure you pause periodically to scrape down the sides of the bowl with a spatula so that every ingredient is equally combined. With the mixer at low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again to make sure all ingredients are combined. pour cheesecake batter into prepared spring form pan. to insure against leaks, place pan on a cookie sheet that has been lined with foil. Transfer to the center rack and bake at 325 degrees Fahrenheit for about 75 minutes. Edges will most likely turn light golden brown, and the center should jiggle when touched. Don't over bake of the texture will suffer. Remove from oven and allow to cool on top of the oven for 10 minutes. once 10 minutes have passes, use a knife to gently loosen the cheesecake from the pan. this will help prevent cracks as your cheesecake cools and shrinks. Allow cheesecake to cool for at least 1 hour, or until room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
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