Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup white sugar, divided
- 3 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Directions:
- Preheat oven to 325°F (165°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and remaining sugar until smooth. Add vanilla extract and mix well.
- Add eggs, one at a time, beating well after each addition.
- Mix in sour cream and flour until smooth.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including cooling time)
Kcal: 420 kcal | Servings: 12 servings