Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ½ cup (100g) unsalted butter, melted
  • 2 tablespoons (25g) sugar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) sour cream
  • 3 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (25g) fresh parsley, finely chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 2 garlic cloves, minced
  • ½ teaspoon (2g) red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the springform pan to form an even layer.
  3. In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until creamy. Add sour cream, mixing until just combined. Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract.
  4. Pour filling over the crust in the springform pan. Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
  5. Allow the cheesecake to cool for 30 minutes at room temperature, then refrigerate for at least 1 hour.
  6. While the cheesecake cools, combine parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper in a bowl or food processor. Mix well.
  7. When the cheesecake is fully chilled, spread the chimichurri topping evenly over the surface. Slice and serve.