Baked Cheesecake with Graham Crust

Instructions:

1. Preheat the oven to 160°C (325°F).
2. Combine 1½ cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan using the bottom of a measuring cup for a tight seal.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
5. In a large bowl, beat 32 oz softened cream cheese and 1 cup granulated sugar on medium-low speed until completely smooth and devoid of lumps.
6. Mix in 1 cup sour cream and 1 tsp vanilla extract, scraping the sides of the bowl to ensure a homogenous texture.
7. Add 4 eggs one at a time, beating on the lowest speed just until combined; stop mixing immediately once eggs disappear to avoid incorporating too much air.
8. Sift in 2 tbsp all-purpose flour and stir gently by hand with a spatula until just combined.
9. Wrap the outside of the springform pan in three layers of heavy-duty aluminum foil to prevent water from seeping into the base.
10. Pour the batter over the prebaked crust and smooth the top with an offset spatula.
11. Place the pan inside a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the side of the cheesecake pan.
12. Bake for 75 to 90 minutes until the edges are set and slightly puffed, but the center still has a slight, uniform jiggle; the centre should read about 150°F (65°C) on an instant-read thermometer.
13. Turn off the oven and crack the door open slightly; leave the cheesecake inside for 60 minutes to prevent a sudden temperature drop.
14. Remove from the oven, take it out of the water bath, and let it cool completely on a wire rack.
15. Cover and refrigerate for at least 8 hours to allow the structure to set fully.