Classic New York Cheesecake with Buttery 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 the crumbs are evenly coated with butter.

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, mix the sour cream (1 cup), flour, and lemon juice (1 tablespoon) until smooth. Gently fold this mixture into the cream cheese batter until fully incorporated.

8Pour the cheesecake batter over the cooled graham cracker (2 cups) crust in the springform pan, smoothing the top with a spatula.

9Bake in the oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

10Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.