Vanilla Cheesecake

Preheat oven to 350 F. Place a 10-inch springform pan on a rimmed sheet pan. Set aside.

To make crust:
Combine graham cracker crumbs, sugar, and melted butter in a bowl and then press it into the bottom of the 10-inch springform pan; set aside.

To make the topping:
Whisk sour cream, sugar, and vanilla together in a medium-sized bowl; set aside.

To make the filling:
Slowly cream together sugar, vanilla, and cream cheese, being careful to incorporate as little air as possible. Add eggs, one at a time, until fully incorporated.

Pour mixture into the springform pan over the crust, evening out the top. Bake for 45-55 minutes (the center should still jiggle a bit, but shouldn’t be liquid—interior temperature should reach 150 F).

Remove cheesecake from oven and smooth the topping into an even layer over the top. Return it to the oven for 5 minutes.

Remove from oven and cool on a cooling for at least an hour before chilling for at least 4 hours (overnight is ideal). Before serving, carefully run a thin knife or spatula between the cheesecake and springform pan walls. Unclamp springform pan to unmold. Slice with a hot knife.