Ingredients:

  • 1 cup (110g) Graham cracker crumbs
  • 2 tbsp (25g) Granulated sugar
  • 3 tbsp (42g) Unsalted butter, melted
  • 1/4 tsp Kosher salt
  • 16 oz (450g) Full-fat Philadelphia Cream Cheese, softened
  • 1/2 cup (100g) Granulated sugar
  • 1/2 cup (120g) Full-fat sour cream, room temperature
  • 1 1/2 tsp Pure vanilla extract
  • 1/4 tsp Kosher salt
  • 2 Large eggs, room temperature

Instructions:

  1. Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, 2 tbsp sugar, 1/4 tsp salt, and melted butter until it resembles wet sand.
  2. Press the mixture firmly into the bottom and 1/2 inch up the sides of a 6-inch springform pan. Bake for 8–10 minutes until golden. Let it cool completely.
  3. Wrap the outside of the cooled springform pan in three layers of heavy-duty aluminum foil to create a waterproof seal for the water bath.
  4. In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and emulsified. Add sour cream, vanilla, and salt, mixing until combined.
  5. Add eggs one at a time on low speed, mixing just until incorporated to avoid incorporating excess air.
  6. Pour the filling over the cooled crust. Place the foil-wrapped pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
  7. Bake for 60 minutes or until the edges are set but the center remains slightly jiggly. Turn off the oven, crack the door, and let cool inside for 1 hour.
  8. Remove from the water bath and refrigerate for at least 6 hours or overnight before serving.