Incredible Classic Cheesecake

 This is the most delicious, creamy cheesecake I've ever made. I was so pleased that it didn't crack and I didn't have to use a water bath.

Ingredients

Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar (can substitute white)
• 7 Tablespoons butter melted

Cheesecake:

• 32 oz cream cheese softened to room temperature (910g)
• 1 cup sugar (200g)
• ⅔ cups sour cream (160g) - room temperature
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs room temperature (you will lightly scramble each egg before adding to batter)

Directions

Crust:

1. Preheat oven to 325F (160C).
2. Prepare the crust first by whisking together the graham cracker crumbs, sugar, and brown sugar. Add melted butter and use a fork to thoroughly mix the the ingredients. 
3. Pour crumbs into a 9” springform pan and press firmly into the bottom and up the sides of the pan using a glass or measuring cup. 
4. Place on a baking sheet and bake for about 10 minutes. 
5. Remove from the oven and let cool while making the cheesecake filling.

Cheesecake:

1. In the bowl of a stand mixer add cream cheese and stir until smooth and creamy (don’t over-beat or you will incorporate too much air).
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until well-combined. Make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
4. With mixer on low speed, gradually add lightly beaten eggs (lightly scramble each one with a fork before adding to the mixture), one at a time, stirring just until each egg is just incorporated. Over-beating the eggs can ruin the texture of the cheesecake and cause cracks. 
5. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
6. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that has been lined with foil.
7. Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed. I often put a glass pie pan of water on the bottom rack of the oven just to give some extra steam to the oven (this is not a water bath - the cheesecake pan does not go in it). Do not open the oven until it's finished baking (or close to it). You do have to check for doneness, but minimize opening the door as much as possible.
8. Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this, check your cheesecake at 50 minutes and add time as needed. However, it is not uncommon for the cheesecake to take as long as 75 minutes to bake, but it's better to check sooner. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be jiggly. Don't over-bake or the texture will suffer.
9. Remove from oven and allow to cool on top of the oven (or other warm place in your kitchen) for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
10. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Remove the ring of the springform pan just before serving then return it to the pan to store.