Instructions
Prepare the Crust:
Preheat your oven to 325°F (160°C).
Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan.
Bake for 10 minutes, then let cool.
Make the Cheesecake Filling:
Beat the cream cheese and sugar until smooth and creamy.
Add vanilla and eggs, one at a time, mixing well after each addition.
Blend in the sour cream and heavy cream until fully incorporated.
Pour the filling over the cooled crust.
Bake:
Bake the cheesecake in a water bath for 55–65 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight.
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