1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
2.Press into the bottom of a 9-inch spring-form pan.
3.Refrigerate the crust while making the filling.
4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
6.Bake at 350°F for 25 minutes.
7.Cool 30 minutes before adding the sour cream topping.
8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.
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