A rich and creamy Classic New York Cheesecake with a golden graham cracker crust. No cracks, no stress just silky perfection.

Graham Cracker Crust

▢1 cup graham cracker crumbs

▢2 ½ tablespoons butter – melted

▢1 ½ tablespoons sugar

▢pinch of salt

Cheesecake Batter

▢2 8oz packages cream cheese – softened

▢2 eggs

▢⅔ cup sugar

▢⅔ cup sour cream

▢1 teaspoon vanilla extract

▢¼ teaspoon salt

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Preheat oven to 350°F and prepare springform pan with parchment and foil.

Make graham cracker crust and press into pan. Bake 8–10 minutes.

Lower oven to 325°F. Mix cream cheese, sugar, eggs, sour cream, vanilla, and salt until smooth.

Pour into crust. Tap out air bubbles.

Place pan in water bath. Bake for 75 minutes.

Crack oven door and let cool for 1 hour.

Chill in fridge for 4+ hours or overnight.

Slice with hot knife. Serve and enjoy!

Use room temperature ingredients for best texture.

Don’t skip the water bath it’s key to avoiding cracks.

For a richer version, replace half the sour cream with heavy cream.