Gather Ingredients

For this recipe you will need graham crackers, sugar, butter, softened cream cheese, vanilla extract, eggs, sour cream, and heavy cream.


Graham Cracker Crust

In a mixing bowl, combine the graham cracker crumbs with the melted butter. Press onto the bottom of a springform pan.


Bake the Crust

Bake the crust at 350 degrees for 5-10 minutes. Remove and allow to cool to room temperature.


Prepare the Pan

Place the pan on three rectangles of foil. Fold the first piece of foil around the pan then repeat with the other two pieces.


Cheesecake Batter

Beat the cream cheese for four minutes until smooth and creamy. Add the sugar and beat for four more minutes.


Add Eggs

Mix in the eggs, one at a time, and beat for one minute after each. Then mix in the vanilla extract.


Add Cream

Mix in the sour cream and the heavy cream. Pour the cheesecake batter into the foil covered springform pan.


Water Bath

Place the pan into a roasting pan and fill with enough hot water to go halfway up the springform pan. Bake at 325 degrees for 90 minutes.


Cool the Cheesecake

After 90 minutes, turn off the oven and prop open the door about an inch. Let the cheesecake cool for an hour to prevent cracks.


Refrigerate and Serve!

Cover loosely with foil and refrigerate for at least 4 hours to over night. Serve the cheesecake plain or with your favorite topping!