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1
Preheat Oven on 350 degrees.
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2
In a small bowl toss together graham crumbs, butter and 3 tablespoons of sugar.
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3
Once these are combined, press this mixture firmly in the bottom and about 2 1/4 -inches up sides of a 9 inch springform pan.
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4
With an electric mixer combine the cream cheese and sugar, mix until smooth.
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5
Mix the eggs in a seperate bowl and add eggs one at a time on low speed.
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6
You don't want to mix on high speed because this causes air to get into the batter, when this happens this causes cracks in your cheesecake during the baking process.
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7
Then add vanilla.
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8
After the eggs and vanilla have been added remove the bowl from the mixer and fold sour cream into the batter.
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9
If you would like, on a very low speed you can mix the sour cream into the batter.
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10
Once all of the ingredients have been combined, pour the batter into the springform pan.
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11
Get another pan put about 2 inches of water in it, and place it on the bottom rack, and place the cheesecake the center rack.
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12
Bake for 30 minutes then turn off the oven and leave the cheesecake in the oven for one hour.
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13
The pan of water helps distribute the heat evenly.
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14
After the hour, cover and place in the refrigerator for about 4 hours.
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15
within 2 hours in the fridge you can add toppings, I like to add the topping once I remove it from the springform pan.
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16
You now have an easy and delicious masterpiece!
