The Immortal New York Supreme Cheesecake

1.Preheat your oven to 325°F (160°C).

2.In a medium bowl, combine the graham cracker crumbs, 1/2 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

3.Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.

4.In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

5.Gradually add 1 cup of granulated sugar, mixing until well combined and fluffy, about 2 more minutes.

6.Add the crème fraîche, eggs one at a time, vanilla extract, nutmeg, salt, and flour. Mix on low speed until just combined, being careful not to overmix.

7.Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.

8.Prepare a water bath by wrapping the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.

9.Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake should not be browned on top.

10.Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracks from forming.

11.Remove the cheesecake from the oven and the water bath, and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to set completely.

12.For the topping, whisk together the sour cream, powdered sugar, and vanilla extract in a small bowl until smooth. Spread evenly over the chilled cheesecake before serving.