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Ingredients

1 ½ cups graham cracker crumbs 3 tablespoons butter, melted 2 tablespoons white sugar 3 (8 ounce) packages cream cheese (such as Philadelphia®), softened 1 cup white sugar 3 eggs 1 teaspoon vanilla extract 1 (16 ounce) carton sour cream 2 tablespoons white sugar ½ teaspoon vanilla extract

Nutrition Info

533.1 calories carbohydrate: 38.6 g cholesterol: 152.2 mg fat: 39 g fiber: 0.4 g protein: 9.1 g saturatedFat: 23.5 g servingSize: - sodium: 342.3 mg sugar: 29.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened, press into the bottom of a 9-inch springform pan and place in the refrigerator.
Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract, beat on high speed until creamy, about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust.
Pour enough water into a rimmed baking sheet to cover the bottom, and place the springform pan on top.
Bake in the preheated oven until golden brown, about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C).
Just before cheesecake finishes baking, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake.
Return to the oven and bake for 5 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, about 4 hours, before serving.

1 9-inch cheesecake

This classic cheesecake has a sour cream topping and a homemade graham cracker crust. Enjoy with fresh strawberries and whipped cream.