Classic Creamy Cheesecake

• 1½ cups graham crackers, crushed into crumbs
• 2 tablespoons sugar, for crust
• 5 tablespoons butter, melted
• 4 cups full-fat cream cheese, room temperature
• 1 cup sugar, for filling
• 1 cup heavy cream, room temperature
• ½ cup sour cream, room temperature
• 2 tablespoons flour
• vanilla bean, seeds scraped
• 4 egg, room temperature
• 1 cup sour cream, for topping
• 2 tablespoons sugar, for topping
• 1 teaspoon vanilla extract, for topping
• fresh berries, to taste
• berry sauce, to taste

Preparation

1. Step 1

   0:21
   Preheat oven to 350°F. Grease a 9-inch springform pan with nonstick spray or butter and line the sides with a band of parchment paper.
2. Step 2

   0:38
   Combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan using a flat surface to create an even layer. Bake for 8-10 minutes until golden brown, then set aside to cool.
3. Step 3

   1:14
   In a large bowl, beat the room-temperature cream cheese and 1 cup sugar together until smooth. Add the heavy cream, sour cream, flour, and vanilla bean seeds, mixing until fully incorporated and lump-free. Add the eggs one at a time, mixing on low speed after each addition until just combined. Scrape down the bowl as needed. Stop mixing as soon as the eggs are incorporated to avoid overmixing.
4. Step 4

   2:56
   Pour the batter over the cooled crust and smooth the top. Wrap the outside of the springform pan with two layers of aluminum foil to seal it. Place the pan inside a larger baking dish and fill the dish with hot water about 1 inch up the sides of the pan to create a water bath.
5. Step 5

   3:42
   Bake at a steady moderate heat (350°F) for about 1 hour. Turn off the oven and leave the cheesecake inside for an additional hour to finish setting and develop slight color on top. The center should still have a slight jiggle.
6. Step 6

   4:29
   For an optional sour cream topping (to cover cracks if needed): Mix 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract. Spread over the baked cheesecake and bake 10-15 minutes until set. No water bath is required for this variation. Continue cooling and chilling as directed.
7. Step 7

   4:58
   After removing from the oven, run a knife gently around the rim of the cheesecake to prevent sticking and cracking as it cools. Allow it to cool completely to room temperature.
8. Step 8

   5:13
   Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until fully set.
9. Step 9

   5:20
   Unlatch and remove the sides of the springform pan. Carefully peel away the parchment paper to reveal smooth sides. Top with fresh berries and berry sauce. For clean slices, dip a knife in hot water, pat dry, and cut.