Crust:

1 cup graham cracker crumbs (1 sleeve of graham crackers equals 1 cup)

¼ cup unsalted butter, melted

1 tablespoon of sugar

Filling:

16 ounces cream cheese at room temperature

2/3 cup sugar

1 cup sour cream (Daisey brand)

5 large eggs at room temperature

1 tablespoon Vanilla extract (Nielsen-Massey pure vanilla extract)

½ cup heavy cream

Position rack in the middle of the oven and preheat to 350 degrees F

Crust preparation:

In a small bowl mix the graham cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch spring form pan. Bake the crust until golden brown about 10 to 12 minutes. Cool the pan in a rack.

Filling preparation:

Lower the oven temperature to 325 degrees F. In a bowl of a standing mixer fitted with a paddle, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. Occasionally scrape down the sides of the bowl and mix again. Beat in the sour cream. Add the eggs one at a time beating well between each egg. Stir in the Vanilla and cream. Pour the batter into the prepared pan.

Bake until the top of the cheesecake is lightly browned but the center still jiggles slightly about 45 minutes. Cool the cake on a rack. Cover with plastic wrap and refrigerate over night before serving.

To prevent the cheesecake from cracking when baked, bake it in water bath. It will take roughly twice as long to bake but there will be no cracks on the surface.