Instructions

Graham Cracker Crust

1. Pour the Graham Cracker crumbs, sugar, and melted butter into a large plastic baggie. Close the baggie and massage the graham cracker crumbs until they are completely covered in the melted butter.
2. Press graham cracker crumbs into the bottom of an 8-9 inch springform pan. Use the bottom of a measuring cup to pat down the crust.
3. Bake the Graham Cracker Crust for eight minutes in an oven preheated to 350 degrees.
4. Remove the crust from the oven and set it aside.

Cheesecake

1. Put cream cheese in a bowl and mix with a hand or stand mixer. Mix until smooth.
2. Add sugar and mix.
3. Add sour cream, vanilla, and salt. Stop and scrape down the sides a few times with your rubber spatula so all the ingredients get fully incorporated. (Don’t forget the bottom of the bowl too. This step is very important if you are using a stand mixer.)
4. Break one egg into a cup and use a fork to lightly beat it. Add to mixture and mix till just incorporated. Repeat with the remaining three eggs, adding them to the cream cheese mixture one at a time.
5. Pour mixture into the springform pan with the graham cracker crust.
6. Wrap the springform pan in foil and put it in a larger roasting pan. Fill the roasting pan up to with approximately one inch of hot water. (Tip: put the cheesecake in the roasting pan in the oven and then fill the pan with hot water.)
7. Bake in an oven preheated to 350 degrees for 55-60 minutes. The edges should puff up and there should be a slight wobble in the middle of the cheesecake when it is done.
8. Once done, turn the oven off and open the oven door slightly.  Let the cheesecake sit in the cooling oven for 1 hour.  Remove the cheesecake from the oven and the water bath.  Set the cheesecake on the counter and continue to let it cool till it is room temperature. Once it reaches room temperature put in the refrigerator for at least 4 hours or better yet overnight. To remove the cheesecake from the springform pan, take a knife and carefully run it around the edge of the cheesecake then unlock the springform pan.
9. Cheesecake must be stored in the refrigerator but we think it tastes best at room temperature so we usually take it out of the refrigerator 30-45 minutes before we intend to serve it.