Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ½ cup (113g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon (10g) all-purpose flour (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar.
  3. Press mixture firmly into the bottom of a springform pan.
  4. Bake for 8-10 minutes until golden; remove and let cool.
  5. In a large mixing bowl, beat softened cream cheese until smooth.
  6. Gradually add sugar and mix until well combined.
  7. Mix in sour cream, followed by eggs one at a time.
  8. Stir in vanilla extract and flour until smooth.
  9. Pour the filling over the cooled crust.
  10. Bake for 40-50 minutes, until the edges are set but the center is slightly jiggly.
  11. Allow the cheesecake to cool at room temperature for 30 minutes.
  12. Refrigerate for at least 3 hours, or until chilled.