Cheesecake

1.Preheat the oven to 325°F (163°C).

Prepare the crust In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated with butter.

3.Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan, forming an even layer. Use the back of a spoon or the bottom of a measuring cup to press the crumbs firmly into the pan.

4.Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.

Prepare the filling In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract. Mix until well combined.

6.Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.

7.Add the sour cream and mix until smooth.

8.Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.

9.Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Prepare the topping While the cheesecake is baking, prepare the topping. In a small bowl, mix together the sour cream, granulated sugar, and vanilla extract.

11.Remove the cheesecake from the oven and carefully spread the topping over the hot cheesecake. Return to the oven and bake for an additional 5 minutes.

12.Remove the cheesecake from the oven and allow it to cool completely at room temperature.

13.Refrigerate the cheesecake for at least 4 hours, or overnight, to set before serving.

14.Garnish with fresh berries and mint leaves before serving.