I've got this one memorized because it's pretty quick and easy to prepare. The cheesecake will be wobbly, but don't fear! It will finish in the closed, warm oven and set nicely in the fridge. The result is creamy and delicious! As always, no need to scroll through pictures and commentary, but let's get right to the recipe.
Preheat oven to 375.
Mix in a bowl:
1 cup graham cracker crumbs
2 tablespoons butter, melted
Press graham cracker mixture into the bottom of a spring form pan. (Option #1 save 1/4 of the graham crackers crumbs for the top of the cheesecake later. Option #2 double and push mixture up the sides of the pan as pictured above)
Blend till creamy:
3 8oz packages of cream cheese, softened
1.5 cups sugar
Add one at a time, mixing well:
4 eggs
Beat in:
1 16oz container of sour cream
2 teaspoons vanilla
Pour into the prepared pan over the graham cracker crust (sprinkle on optional reserved graham cracker crumbs if using). Bake for 1/2 hour, then turn off oven and leave door closed for 1 hour. (The cheesecake won't look done, but trust the process, folks!) Refrigerate.
Baked cake can be frozen after cooling. Decorate with fresh berries, freshly whipped cream, or any topping desired!