Crust:

• 190g Graham Cracker crumbs
• 3 Tbsp white sugar (35g)
• 5 Tbsp melted unsalted butter (70g)

Filling:

• 32 oz cream cheese (4 x 8oz blocks)
• 1 ½ cups white sugar
• ½ tsp salt
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup whipping cream
• 1 cup sour cream
• 3 tbsp lemon juice

Prep:

1. Bring all ingredients to room temperature (~2 hours)
2. Preheat oven to 325° F
3. Prepare a 9″ springform pan:
   • Lightly brush softened butter inside the pan and line it with parchment paper – a circle along the bottom and a strip around the sides. This prevents the cheesecake from sticking and cracking on top while cooling.
   • Wrap the pan tightly with 2-3 large sheets of aluminum foil on the outside

Crust:

1. Combine Graham cracker crumbs and melted butter. Mix until combined.
2. Pack this mixture tightly into the springform pan using the back of a measuring cup.
3. Bake the crust in the pre-heated oven for 7-8 minutes. Cool.

Filling:

1. Combine the cream cheese, sugar, salt and vanilla for 3-5 minutes until creamy.
2. Break the eggs in a separate bowl and mix with a fork.
3. Add eggs cream, sour cream, and lemon juice and mix to the cream cheese mixture at low speed until combined.
4. Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release air bubbles.
5. Place a large tray in the oven and fill it with 1-2 inches of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min.
   • Don’t open the oven until at least 70 minutes.
   • When done, the cheesecake should be set at the edges but be very jiggly in the middle
6. Cool the cheesecake for 2-3 hours at room temperature.
7. Referigerate overnight, uncovered (8+ hours).