Classic Cheesecake Recipe (Rich, Creamy & Foolproof)

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1. 1Step 1: Crush the graham crackers and mix with the sugar and butter. Set aside.
2. 2Step 2: Preheat the oven to 325 F. Prepare a 9 inch Springform Pan. Wrap the pan with foil twice, with the shiny side out. Place a parchment round in the bottom.
3. 3Step 3: Pour the crust into the pan and pack it down tightly with a flat bottom cup.
4. 4Step 4: Beat the cream cheese until smooth and creamy. Scrape the bowl and make sure there are no lumps. Add the sugar and beat for a few more minutes. Scrape again.
5. 5Step 5: Add the salt, vanilla, and sour cream. Beat again. Scrape again.
6. 6Step 6: Add the eggs one at a time, beating after each addition until fully incorporated.
7. 7Step 7: Scrape down the bowl and pour the batter over the tightly packed crust. Lift the pan slightly off the counter and drop it. Do this a few times to get out any air bubbles in the batter.
8. 8Step 8: Place a roasting pan or 9x13 cake pan into the bottom of your preheated oven. Fill it 3/4 full with boiling water. Place the prepared cheesecake on a rack above it and bake for 1 hour without opening the oven. After one hour check the cheesecake. If the sides are firm and the whole cheesecake jiggles like Jell-O then it's ready. If not, bake for another 15 minutes, but no more.
9. 9Step 9: After the cheesecake is fully baked, turn OFF the oven and open it slightly. Leave the cheesecake in the turned off oven for 30 minutes. It will cool slowly with the oven. If it rose, it will shrink down.
10. 10Step 10: After thirty minutes place the cheesecake on the counter or on a wire rack. Let it cool completely for about an hour.
11. 11Step 11: After one hour, run a knife around the edges to loosen the sides so it doesn't stick and crack as it cools. DO NOT open the pan yet. Remove the foil and place a paper towel on the surface of the cheesecake to absorb any moisture. Cover it with the existing foil. Refrigerate for at least 6 hours, or overnight. Don't cut corners here, or it will fall apart and not be set.
12. 12Step 12: When you're ready, prepare your topping. Whisk all the ingredients till it's fluffy. Set aside.
13. 13Step 13: Remove the sides of the springform pan. You can serve on the bottom or you can gently loosen up the parchment from the pan and place it on a serving dish.
14. 14Step 14: Top with your prepared topping.
15. 15Step 15: Boil some water and dip your knife in the boiling water. Dry the knife and then slice the cheesecake. Repeat for every slice so you're using a clean hot knife each time. The slices will be perfect.
16. 16Step 16: Enjoy!