Best Cheesecake

If you are a cheescake lover this is a must try recipe! This cheesecake is so creamy but still has a bit of the perfect NY cheesecake density to it! Cheesecake is so versatile too, you can add almost anything to it or on top of it! So this is a classic plain cheesecake....but so so good!

1 1/2 pounds cream cheese
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup sour cream
1 cup heavy cream
package of graham crackers
about 3 tablespoons of melted butter

Preheat your oven to 300 degrees
You can either use a prepared graham cracker crust or make your own.
Making your own is so easy. All you need is a package of graham crackers and about 3 tablespoons of melted butter. Crush your graham crackers is a plastic bag with either a rolling pin or a measuring cup.

Once this is done put this into a prepared 8 inch prepared springform pan.
(Put foil on the outside of the springform pan and spray the inside with cooking spray)

You can press the crackers down with a measuring cup to make sure its well packed.
At this point you can start making the actual cheesecake.
Cream your cream cheese and sugar, add one egg at a time and then your vanilla.
Add sour cream and heavy cream. Pour this into your springform pan over graham cracker crust.
Now this is an important trick...to keep the top from cracking. Put your springform pan into a larger glass pan. Pour about 2-3 cups of water into the glass pan. (This is also why you should line your springform with foil to assure that no water seeps through.) The water should just go about a 1/4 of the way up the pan. As the cake bakes the moisture from the water will keep the cake from cracking.
Bake for about 1/2 to 2 hours or until firm.

Cool completely before unmolding and Enjoy! (Best if refrigerated overnight)