Ingredients
For the Crust:
1 1/4 cups finely crushed graham cracker crumbs (from about 9 sheets)
2 Tbsp granulated sugar
6 Tbsp butter, melted (preferably salted)
For the Cheesecake Filling:
3/4 cup granulated sugar
1 1/2 Tbsp all-purpose flour
2 (8 oz) packages cream cheese, softened
3 large eggs
3 Tbsp heavy cream
3 Tbsp sour cream
1 tsp vanilla extract
For the Topping:
6 Tbsp granulated sugar
Optional Garnish:
Whipped cream
Fresh raspberries
Fresh mint
1. Prepare the Crust:
Preheat the oven to 350°F (175°C). Generously butter an 8 by 8-inch baking dish.
In a mixing bowl, whisk together graham cracker crumbs and sugar. Add melted butter and mix with a fork until evenly moistened.
Press the mixture into an even layer in the prepared baking dish.
Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool while preparing the filling. Reduce oven temperature to 325°F (163°C).
2. Prepare the Cheesecake Filling:
In a mixing bowl, whisk together 3/4 cup granulated sugar and flour.
Add the cream cheese and use an electric hand mixer set on low speed to blend until smooth, about 1 minute.
Add the eggs one at a time, mixing just until combined after each addition.
Add heavy cream, sour cream, and vanilla extract, and blend just until combined.
Tap the bowl forcefully against the countertop about 30 times to release air bubbles.
Butter the sides of the baking dish and pour the filling over the crust.
Place the 8 by 8-inch baking dish into a 13 by 9-inch baking dish or roasting pan. Pour about 3 cups of hot water into the larger pan to create a water bath.
Bake in the preheated oven for 42-45 minutes, or until the cheesecake is fairly jiggly in the center. Turn off the oven and allow the cheesecake to rest in the warm oven with the door closed for 10 minutes, or until the center only slightly jiggles.
Remove from the oven and allow to cool on a wire rack at room temperature for 1 hour. Cov
