Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1/2 teaspoon ground cinnamon (optional)
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, canola oil, and cinnamon (if using). Mix until well combined and crumbly.
  3. Press the mixture evenly into the bottom of the springform pan. Set aside.
  4. In a large bowl, beat cream cheese with an electric mixer until smooth.
  5. Gradually add sugar and continue mixing until fully incorporated.
  6. Add vanilla extract and mix well.
  7. Add eggs one at a time, mixing well after each addition.
  8. Stir in sour cream and flour until just combined.
  9. Pour the filling over the crust in the springform pan.
  10. Place the springform pan inside a larger baking pan filled with hot water (water bath).
  11. Bake for 50 minutes, or until the edges are set and the center slightly jiggles.
  12. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
  13. Remove from the oven and let it cool to room temperature.
  14. Refrigerate for at least 4 hours, preferably overnight.
  15. Carefully run a knife around the edge of the cheesecake before releasing the sides of the springform pan.