Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour
• Fresh berries or your favorite topping (optional)

Instructions

• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
• In a mixing bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of the prepared pan to create the crust.
• In a large mixing bowl, beat the cream cheese until smooth using an electric mixer on medium speed. Gradually add the sugar and vanilla extract while continuing to beat until well combined.
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Reduce the mixer speed to low and add the sour cream and flour. Mix until just combined, being careful not to overmix.
• Pour the cheesecake batter into the prepared crust in the springform pan. Smooth the top with a spatula.
• Place the pan in the preheated oven and bake for about 1 hour or until the edges are set and the center is slightly jiggly.
• Turn off the oven and leave the cheesecake in the oven for an additional 1 hour to cool gradually.
• Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set.
• Once chilled, carefully remove the sides of the springform pan. If desired, top the cheesecake with fresh berries or your favorite topping before serving.

Enjoy your homemade cheesecake!