# What You Need:
→ For the Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ For the Filling
05 - 2 pounds full-fat cream cheese, at room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, at room temperature
08 - 3 large eggs, at room temperature
09 - 1 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt
→ For the Topping (optional)
13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat your oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand.
03 - Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
04 - In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes. Add sugar and continue beating until well combined.
05 - Mix in sour cream, vanilla, lemon juice, cornstarch, and salt until just incorporated.
06 - Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overmix.
07 - Pour the filling over the cooled crust and smooth the top with a spatula.
08 - Place the pan in a larger roasting pan and pour hot water into the outer pan to create a water bath, reaching halfway up the sides of the springform pan.
09 - Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.
10 - Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
11 - Remove from the oven, run a knife around the edge, and let cool to room temperature. Refrigerate for at least 6 hours or overnight.
12 - For the topping, mix sour cream, powdered sugar, and vanilla. Spread over the chilled cheesecake.
13 - Slice with a hot, clean knife and serve.
