Ingredients
1/2 cup sugar
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/4 cup all-purpose flour
Directions
Preheat your oven to 325°F (165°C).
In a medium bowl, stir together the graham cracker crumbs, 1/2 cup sugar, and melted butter until everything is nicely combined. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan, creating a cozy home for your cheesecake filling.
Grab a large mixing bowl and beat the softened cream cheese until it’s super smooth. Add the remaining 1 cup sugar and the vanilla extract, and mix until everything is well blended.
Now, add the eggs one by one, mixing well after each addition. Patience is key here for a perfectly creamy texture.
Gently fold in the sour cream and flour, mixing just until everything is incorporated. Try not to overmix—just enough to bring it all together.
Pour your luscious cheesecake filling right into the prepared crust, smoothing the top.
Bake for 55-60 minutes, or until the center is set but still has a little wobble when you give it a gentle shake.
Once baked, turn off the oven and leave the cheesecake inside for another hour. This helps prevent cracks and gives the cake a lovely, creamy finish.
Take the cheesecake out and let it cool to room temperature. Then pop it in the fridge for at least 4 hours—overnight is even better—before slicing and serving.
Enjoy sharing and savoring every rich, creamy bite!
