New York Cheesecake

Prepare the Graham Cracker Crust Preheat the oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs (1½ cups), sugar, melted butter, ground cinnamon (½ teaspoon), and salt (Pinch). Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.

Make the Cheesecake Filling In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs (4 large) one at a time, beating well after each addition. Mix in the vanilla extract, sour cream (1 cup), and flour until the filling is smooth and well combined.

Bake the Cheesecake Pour the filling over the cooled crust and spread it into an even layer. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly wobbly. Remove the cheesecake from the oven and let it cool for 10 minutes.

Prepare the Topping In a small bowl, whisk together the sour cream (1 cup), confectioners' sugar (¼ cup), and vanilla extract until smooth. Spread the topping over the slightly cooled cheesecake, then return it to the oven and bake for an additional 10 minutes.

Chill the Cheesecake Allow the cheesecake to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight before serving.

Serve and Enjoy Once chilled and set, carefully remove the cheesecake from the pan. Slice into portions and serve with fresh berries or fruit compote for a delightful finish.