Vanilla Cheesecake

• FOR THE CRUST:
• 1-1/2 cup Graham Cracker Crumbs
• 2 Tablespoons Granulated Sugar
• 3 Tablespoons Unsalted Butter, melted
• FOR THE FILLING:
• 1 cup Granulated Sugar
• 1-1/2 teaspoon Pure Vanilla Extract
• 24 ounces, weight Cream Cheese, Softened
• 3 whole Eggs
• FOR THE TOPPING:
• 16 ounces, weight Sour Cream
• 1/2 cups Granulated Sugar
• 1 teaspoon Vanilla Bean Paste Or Pure Vanilla Extract

1. Preheat oven to 350 F. Place a 10-inch springform pan on a rimmed sheet pan. Set aside.
2. To make crust:
3. 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.
4. To make the topping:
5. Whisk sour cream, sugar, and vanilla together in a medium-sized bowl; set aside.
6. To make the filling:
7. 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.
8. 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).
9. Remove cheesecake from oven and smooth the topping into an even layer over the top. Return it to the oven for 5 minutes.
10. 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.

graham cracker crumbs, sugar, unsalted butter, filling, sugar, vanilla, weight cream cheese, eggs, cream, sugar, vanilla bean paste

Taken from tastykitchen.com/recipes/desserts/vanilla-cheesecake/ (may not work)