Classic New York Cheesecake with a Creamy Filling and Graham Cracker Crust

1Preheat your oven to 325°F (160°C).

2In a medium bowl, combine the graham cracker crumbs (2 cups), melted butter, and 1/4 cup of sugar. Mix until well combined and the mixture resembles wet sand.

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

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

5Add 1 cup of sugar and vanilla extract (1 teaspoon) to the cream cheese, and continue to beat until well combined.

6Add the eggs (4 large) one at a time, mixing on low speed after each addition until just combined. Do not overmix.

7In a separate bowl, whisk together the sour cream (1 cup), flour, lemon juice (1 tablespoon), and salt (¼ teaspoon) until smooth. Gradually add this mixture to the cream cheese mixture, mixing until just combined.

8Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

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

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

11After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, before serving.