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["Preheat oven to 350 (175 degrees C).", "Triple wrap the outside of your spring form pan tightly with tinfoil.", "Make certain there are no holes or tears in the foil that water can seep through.", "Spray Pam a 9 inch spring form pan.", "In a medium bowl, mix graham cracker crust crumbs with melted butter.", "Reserve a small amount of your crust after mixing.", "Press on to bottom of spring form pan and halfway up the sides.", "Note: I use a few stiff paper plates that are stuck together and press down firmly with that.", "This will make a thicker, more sturdy crust than the average.", "If using boxed, crushed Graham Crackers, double the amount the recipe calls for one pie crust.", "Bake crust in oven at 350 for 8 to 9 minutes on the bottom 1/3 rack of your oven.", "After baking, fill in any cracks with additional graham cracker crust.", "Press firmly but gently again.", "Let crust cool quickly in fridge or freezer.", "In a large bowl, mix cream cheese just until smooth.", "Blend in milk and sugar in cream cheese until just blended.", "Then mix in the eggs, one at a time, mixing just enough to incorporate.", "Mix in sour cream, vanilla and flour just until smooth.", "Pour filling into cooled, prepared crust and flatten with plastic spatula or spoon.", "Place your spring form pan in a roasting pan and fill it with boiling water until it's half way up your spring form pan.", "Place cake and roasting pan on the same 1/3 rack you baked your crust on.", "Put cake in oven immediately and bake in preheated 350 oven undisturbed for 1 hour.", "Turn the oven off and allow the cake to cool in oven with the door closed for 5 to 6 hours absolutely undisturbed.", "Do not open the oven door.", "The trapped moisture should prevent any cracking.", "Chill in refrigerator until serving.", "Serve Cheesecake at room temperature.", "One hour prior to serving, place chilled fruit garnishments on your cake or you can serve it plain.", "FORTY CHEESECAKE TIPS!", "*Listed below are 40 tips to help ensure your cheesecakes aren't dry, don't over brown at the edges, don't crack or have the crust fall apart.", "There are also tips on batter mixtures, cooking times, falling cakes, garnish options and so on.", "In short, almost everything you'll need to know to make the perfect cheesecake every time.", "Just note that no advice will absolutely guarantee that your cake will not crack or split, however, if you follow these basic tips, you'll have a better chance than most.", "TIPS FOR CHEESECAKE CRUSTS:", "#1 Always pre-bake your crust for 8-10 minutes.", "Regardless if the recipe doesn't necessarily call for it.", "#2 Preheat your oven to 350.", "Make your graham cracker crust and press it into the base of your spring form pan firmly and just slightly up the sides.", "Withhold a small amount of crust mixture and set to the side covered.", "After you've laid your crust in your spring form pan, place it on the bottom 1/3 rack of your oven and bake 8-10 minutes.", "#3 Your crust will probably call for butter.", "Consider using a quality salted butter like Tillamook to negate some of that sweetness if using a candy topper or overly sweet garnish.", "#4 After baking, press crust again until it's even.", "Use the remaining graham cracker mixture to fill in cracks if any.", "I use a paper plate to press the crust evenly.", "Let crust cool quickly in fridge or freezer.", "#5 Have every ingredient at room temperature, even the sugar.", "This will help tremendously with your mixing and blending.", "#6 Using cold cream cheese in your mixture will cause lumps.", "However, if you do find yourself with lumps anyway, run mixture through a sieve (tight strainer) and squeeze through with spatula.", "Or you can spin mixture very quickly in a food processor.", "#7 Don't use cream cheese in a tub or bucket of any kind.", "Whipped cream cheese has far too much air in it to make a sturdy or functional cheesecake.", "#8 Use quality cream cheese bricks that are high in fat.", "The same with your sour cream-high fat.", "These will make the best cheesecakes.", "It's not exactly the healthiest option but hey, what's life without a little whimsy?", "#9 When mixing your cheesecake ingredients, be careful not to over beat them.", "You'll want your mixture smooth yes, but my best advice is, ""Dont be confused by anyone else.", "Do exactly as the author of the recipe advises you to do since they've not only experimented with the recipe but obviously made the same recipe many, many times before.""
