Ingredients
– 2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 4 packages (8 ounces each) cream cheese, softened
– 1 1/4 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– Fresh berries or fruit compote (for topping)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
In a separate mixing bowl, beat the softened cream cheese and 1 1/4 cups sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gently fold in the sour cream until fully incorporated.
Pour the cheesecake batter over the prepared crust in the pan.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Before serving, top the cheesecake with fresh berries or fruit compote if desired.
Enjoy!
