Ingredients
Crust
12 sheets of graham crackers
1/2 cup white sugar
3/4 stick butter, melted
Filling Layer 1
16oz cream cheese (room temp)
2 eggs (room temp)
1/2 cup white sugar
1 tap vanilla
Filling Layer 2
16oz sour cream
1/3 cup sugar
1 tsp vanilla
Preheat oven to 350. Line springform pan with parchment paper.
Crush graham crackers to fine powder. Add the sugar and mix well. Add in melted butter and mix. Press the crust into the bottom of the pan evenly using a spoon and pressing firmly. Bake for 5 minutes. Remove and let cool completely.
While crust is cooling, add cream cheese, eggs, sugar and vanilla to mixer and beat until smooth and creamy. Pour onto cooled crust and spread evenly. Bake for 20 minutes. Remove from oven and cool for 30 minutes at room temperature. Place in the fridge and cool for another 30 minutes, or longer, until completely cooled. (Can be cooled overnight and last step finished the next day if needed.)
Heat oven to 450.
While 2nd layer is cooling, mix together the sour cream, sugar and vanilla. Let it sit for at least 10 minutes for the sugar to dissolve into the sour cream. Pour into the pan and spread evenly. Bake for 7 minutes until it’s bubbly around the edges of the pan. Remove from oven and let cool for 30 minutes. Place in the refrigerator overnight and let set.
Make your favorite topping for the cheesecake and add when ready to serve.
