Graham Cracker Crust
- 12 full-sheet graham crackers, crushed
- ¼ cup unsalted butter, melted
- 1 Tbsp. sugar
- 3 (8 oz.) pkg. cream cheese, room temperature
- 1 cup sugar
- 1 Tbsp. cornstarch
- Pinch of salt
- ½ cup sour cream, room temperature
- 1 tsp. vanilla extract
- 4 large eggs, room temperature
- Preheat the oven to 350ºF. Grease the springform pan and wrap the outside of the pan in foil. Set aside.
- In a bowl, mix crushed graham crackers, melted butter and sugar. Transfer to the pan and press evenly into the bottom using the bottom of a glass. Place the crust in the oven and bake for 10 minutes until the crust is slightly brown around the edges. Remove from oven and let it cool.
- In a bowl, mix the cream cheese, sugar, cornstarch and salt until combined and creamy. Stir in sour cream and vanilla then mix until combined. Add one egg at a time and stir to combine. Make sure to scrape the sides of the bowl and mix until smooth, creamy and silky.
- Pour the cheesecake batter over the cooled crust. Transfer the springform pan to the middle of a large roasting pan. Carefully fill the roasting pan with about an inch of hot water. This will help the cheesecake remain creamy without cracks. Bake the cheesecake until set at the edges but still a bit jiggly in the middle when you shake the pan, about 55-60 minutes.
- Remove cheesecake from oven. Let the cheesecake cool completely on a cooling rack. This step is crucial for achieving the perfect cheesecake. Place in the refrigerator for at least 4 hours or up to 72 hours. Add toppings, if desired. Slice and serve!