Cheesecake

Mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let cool.

In a large bowl, beat the softened cream cheese and sugar on medium speed until completely smooth and creamy, about 3 minutes. Blend in the sour cream and vanilla extract.

Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix to prevent cracking.

Pour the filling over the crust. Place the springform pan into a larger roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan (water bath).

Bake for 60-70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove, cool to room temperature, and chill in the fridge overnight before serving.