Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
⅓ cup melted butter
4 packages (8 oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup sour cream
1 cup heavy cream
Directions
1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar.
3. Add the melted butter and mix until well combined.
4. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
5. In a large bowl, beat the softened Philadelphia cream cheese until smooth.
6. Gradually add 1 cup granulated sugar and continue to beat until light and fluffy.
7. Add the vanilla extract and mix until combined.
8. Add the eggs, one at a time, beating well after each addition.
9. Gently fold in the sour cream and heavy cream until well combined.
10. Pour the cheesecake batter over the prepared crust in the springform pan.
11. Bake in the preheated oven for 55-60 minutes, or until the center is almost set.
12. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for about 1 hour.
13. Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it.
14. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.