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Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.
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Cream until light and fluffy and you do not see any bumps.
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Add sugar and flour and mix for about 1 minute.
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While the mixture is on low speed, add vanilla extract and each egg one at a time. Allow each egg to combine fully before adding the next.
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Once all the eggs are combined, set your mixture to a medium-high speed and mix for 5 minutes.
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After 5 minutes, add in the heavy whipping cream and mix for an additional 1-2 minutes.
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Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the crumble mixture using your fingers to crumble into small pieces. Add another layer of cheesecake filling and continue for two more layers. Add the remaining crumble to the top of the cheesecake.
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Place the cheesecake in the center of your oven and bake at 350 for 15 minutes then reduce the heat to 200 degrees F. and bake for an additional 1 hour and 30 minutes.
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Once the hour and a half are up, turn off the heat and let the cheesecake sit in the oven for 30 minutes, do not open the oven door.
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After 30 minutes, crack the oven door and allow the cheesecake to sit for 5 minutes. Then take out and chill. (I prefer to let it chill overnight)