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New York Style Cheesecake
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| Crust: | |
| 2 cups | graham cracker crumbs, crushed vanilla wafers, or crushed ginger |
| snaps | |
| ¼ cup | sugar |
| ½ cup | butter melted |
| Filling: | |
| 32 ounces | full fat cream cheese, (room temperature) |
| 1 cup | sugar |
| 3 Tablespoons | all purpose flour |
| 5 large | eggs, (room temperature) |
| cup | heavy whipping cream |
| 1 teaspoon | pure vanilla extract |
| Topping: | |
| 1 cup | sour cream, (full fat) |
| 2 Tablespoons | sugar |
| ½ teaspoon | pure vanilla extract |
For Crust: Use Pam to spray a 9 inch springform pan. Put springform pan on a larger baking dish to catch any leakage.
In a medium size bowl combine the melted butter, sugar, and crust ingredient of your choice. Press the crumbs evenly over the bottom of the pan and halfway up the sides. Cover and refrigerate while you put the filling together.
For Filling: Preheat oven to 350?. In a bowl mix cream cheese, sugar, and flour. Beat on medium speed until smooth. Add the eggs one at a time, beating well after each addition. Add the whipping cream and vanilla extract and beat until mixed. Pour over crust and place in oven. Bake for 15 minutes and then lower oven temperature to 250? and continue to bake another 1 ½ hours. Remove from oven and place on a wire rack to cool while you mix the topping.
For Topping: Combine sour cream, sugar, and vanilla extract. Spread over the top of the warm cheesecake and return to oven to bake for 15 more minutes. Let cool before covering with plastic wrap and refrigerating.
Tastes best after being refrigerated at least a day.
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