The Most Amazing Cheesecake Ever!

Instructions

FIRST STEP:

Using your food processor, place the graham crackers into the bowl, pulse until you get a powder form

In a bowl, mix the melted butter, cracker crumbs and the granulated sugar together

SECOND STEP:

Using the bottom of a cup, press the graham cracker mix on the bottom and halfway up the sides of a springform pan

Preheat the oven to 350*, with the racks in the center of the oven

THIRD STEP:

Place the pan into the oven and bake for 7 minutes.

Remove from the oven and set to the side to cool.

FOURTH STEP:

Reduce the temperature of the oven down to 325*

In a large mixing bowl, beat the cream cheese until it is smooth and free of lumps

FIFTH STEP:

Add in the sugar, sour cream and vanilla, mixing briefly

In a separate bowl, crack each egg and beat with a fork until beaten well

SIXTH STEP:

While using the low setting, slowly add the eggs to the cream cheese mix

By gently tapping the bowl on your counter a few times, the air bubbles should rise to the surface and pop.

SEVENTH STEP:

After 30 to 45 seconds of tapping, all bubbles should have risen to the surface

Carefully pour the cream cheese mix into the graham cracker crust. Smooth out the top. The springform pan will be full

EIGHTH STEP:

Bake for 30 minutes at 325*, then lower temp to 250* and continue baking for another 45 minutes.

When time is up, turn the oven off, do not open the door! Leave the cheesecake to rest in the oven for 30 minutes.

After that 30 minutes, open the oven door just a little and allow the cheesecake to cool for one hour.

NINETH STEP:

Set the Cheesecake on the counter and let it come to room temperature for three to four hours.

Cover with plastic wrap and place in the refrigerator for 6 hours or overnight.

When ready to serve, open the springform pan and remove the collar or band.

Decorate with your choice of topping.

Enjoy!