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1
Position a rack in the middle of the oven and preheat to 350 degrees F.
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2
To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened.
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3
Press the crumb mixture onto the bottom of a 9-inch springform pan.
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4
Bake the crust until golden brown, about 10 to 12 minutes.
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5
Cool the pan on a rack.
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6
Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth.
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7
Gradually add the sugar and beat until light and fluffy.
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8
(Stop mixing and scrape down the sides of the bowl and beaters as needed.)
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9
Beat in the sour cream.
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10
Add the eggs, one at a time, beating well after each addition.
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11
Stir in the vanilla and cream.
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12
Pour the batter into the prepared pan.
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13
Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes.
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14
Cool the cake in the pan on a rack.
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15
Cover with plastic wrap and refrigerate overnight before serving.
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16
To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan.
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17
Open the springform pan and remove the ring.
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18
Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.
