Ingredients:
2 cups graham cracker crumbs
½ cup melted butter
¼ cup sugar
4 (8 oz) packages cream cheese, softened
1¼ cups sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Instructions:
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix well.
Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the 1¼ cups sugar and beat until fully combined.
Add the eggs one at a time, mixing well after each addition.
Beat in the sour cream, vanilla extract, and flour until smooth.
Pour the cheesecake filling over the prepared crust and smooth the top.
Bake for 55–65 minutes, or until the center is almost set.
Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours before serving.
Enjoy!