Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
2 1/2 lbs (5 packages) cream cheese, softened
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 cup sour cream
1 teaspoon vanilla extract
5 large eggs
2 large egg yolks
For the Topping:
1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Directions:
Prepare the Crust: Preheat your oven to 375°F (190°C). In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove from oven and set aside to cool. Reduce oven temperature to 325°F (163°C).
Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and flour, mixing until combined. Add sour cream and vanilla extract, beating until smooth. Add eggs and egg yolks one at a time, mixing on low speed until just combined after each addition.
Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F for 1 hour and 30 minutes, or until the center is set and the top is lightly browned.
Add the Topping: Remove the cheesecake from the oven. In a small bowl, mix together sour cream, sugar, and vanilla extract. Spread this mixture evenly over the warm cheesecake. Return the cheesecake to the oven and bake for an additional 10 minutes.
Cool and Chill: Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours or overnight before serving.
Prep Time: 30 mins | Cooking Time: 1 hr 40 mins | Total Time: 6 hrs 10 mins (including chilling)
Kcal: 450 | Servings: 12
