Classic New York-Style Cheesecake

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until well combined.

3. 3

   Press the crumb mixture into the bottom of a 9-inch springform pan, forming a firm, even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool.

4. 4

   In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups of granulated sugar and continue to beat until creamy.

5. 5

   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

6. 6

   Mix in the sour cream, heavy cream, and vanilla extract until the batter is smooth.

7. 7

   Pour the cream cheese filling over the cooled crust in the springform pan.

8. 8

   Tap the pan on the counter a few times to release any air bubbles.

9. 9

   Bake the cheesecake in the preheated oven for about 55 minutes, or until the edges are set and the center is slightly jiggly.

10. 10

    Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

11. 11

    After cooling in the oven, remove the cheesecake and let it cool completely at room temperature.

12. 12

    Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

13. 13

    Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the springform pan.

14. 14

    Slice, serve, and enjoy your Classic New York-Style Cheesecake.