1 and ½ cups graham cracker crumbs (about 15 graham crackers)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
3 (8 ounce) packages cream cheese, softened to room temperature
1 and ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
16 ounces sour cream
Instructions:
Prepare the Crust:
Preheat oven to 325°F (163°C). In a food processor or using a resealable bag and rolling pin, crush graham crackers into fine crumbs.
In a medium bowl, combine crumbs, sugar, and melted butter. Mix until well incorporated. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes. Remove from oven and let cool completely on a wire rack.
Make the Cheesecake Filling:
In a large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese and sugar on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
Beat in the eggs one at a time, on low speed, until just incorporated. Scrape down the bowl after each addition.
Stir in the vanilla extract, salt, and sour cream until just combined. Be careful not to overmix.
Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust. Wrap the outside of the springform pan with a double layer of aluminum foil to prevent leaks.
Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (water bath).
Bake for 1 hour and 15 minutes, or until the center is slightly set but still jiggles slightly.
Cool and Chill the Cheesecake:
Turn off the oven and let the cheesecake cool completely in the water bath for at least 1 hour. Then remove from the water bath and refrigerate for at least 6 hours, or overnight, before serving.
