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1
Preheat oven to 350 degrees.
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2
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and butter.
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3
Press on bottom and up 1 1/2 inches on sides of an 8 or 9 inch springform pan.
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4
Place in refrigerator while combining other ingredients.
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5
In a large bowl, beat cream cheese, sugar and vanilla at high speed until creamy.
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6
In a large bowl, beat cream cheese, sugar and vanilla at high speed until creamy.
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7
Add eggs, one at a time.
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8
Add eggs, one at a time.
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9
Blend in sour cream.
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10
Blend in sour cream.
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11
Pour mixture into prepared crust.
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12
Pour mixture into prepared crust.
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13
Bake for 60-75 minutes.
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14
Place 9x13 pan filled halfway with water on bottom rack.
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15
Cheesecake is done when center is set but still jiggles slightly when gently shaken.
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16
Turn off the oven and open the door slightly.
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17
Allow cheesecake to remain in oven 1 hour.
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18
Turn off the oven and open the door slightly.
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19
Allow cheesecake to remain in oven 1 hour.
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20
Remove from oven and cool completely.
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21
Remove from oven and cool completely.
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22
Chill for 4 hours or overnight.
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23
Chill for 4 hours or overnight.
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24
Top with sliced fruit or sprinkle with nuts, if desired.
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25
Top with sliced fruit or sprinkle with nuts, if desired.
