THE INGREDIENTS NEEDED:
FOR THE CRUST:
1 and 1/2 Cups.Of graham cracker crumbs (about 12 graham crackers).
1/4 Cup.Of granulated sugar.
1/2 Cup.Of unsalted butter, melted.
FOR THE FILLING:
4 (8-oz) Pkgs.Of cream cheese, softened to room temp.
1 and 1/2 Cups.Of granulated sugar.
1 Tsp.Of pure vanilla extract.
4 large eggs.
2/3 Cup.Of sour cream.
2/3 Cup.Of heavy cream.
2 Tbsp.Of all-purpose flour.
Pinch of salt.
THIS IS HOW TO MAKE THE CRUST:
In a food processor, add the Graham crackers and pulse several times to create fine crumbs. The alternative is to put them in a plastic bag and spin a rolling pin over them to smash them.
Mix together the graham cracker crumbs, a quarter cup of granulated sugar, and melted butter in a basin designated for this purpose. Mix just enough to coat the crumbs all over.
To make a uniform crust, press the mixture firmly into the bottom of a 9-inch (23-cm) springform pan. For an extra thick crust, you may also push part of the mixture up the pan’s edges, approximately an inch high.
Bake the pan for 10 minutes in the preheated oven. While you make the filling, take it out of the oven and let it cool. Lower the oven’s setting to 300°F (150°C).
AND TO MAKE THE FILLING, FOLLOW THESE STEPS:
Beat the softened cream cheese for two to three minutes, or until it is creamy and smooth, in a large mixing bowl.
Beat the cream cheese until thoroughly blended before gradually adding 1 1/2 cups of granulated sugar and the vanilla essence.
One at a time, add the eggs and mix on low speed just long enough to incorporate each one. Watch carefully not to combine too much.
When the mixture is silky and creamy, combine the heavy cream and sour cream. Finally, blend just before adding the all-purpose flour and a dash of salt.
Over the cooked graham cracker crust in the springform pan, pour the cheesecake filling. Once the borders are firm and the middle is somewhat wobbly, bake the pan at 300°F (150°C) for 60 to 70 minutes.
After turning off the oven, opening the door just a little bit, and allowing the cheesecake to cool for approximately an hour. This slow cooling helps prevent cracks from forming.
Take the cheesecake out of the oven and place it in the refrigerator for at least four hours, but preferably for the whole night. Remove the cheesecake from the springform pan, slice, and serve once it has cooled and set. You may eat it without any fruit toppings or with them.