Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 32 ounces (900g) cream cheese, softened
  • 1 ¾ cups (350g) granulated sugar
  • ¼ cup (30g) sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 4 large eggs, room temperature
  • ½ cup (120ml) heavy cream
  • Hot water

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Preheat oven to 325°F (160°C). Wrap the outside of the springform pan with heavy-duty aluminum foil. Place inside a large roasting pan.
  3. Beat cream cheese until smooth. Gradually add sugar and beat until light and fluffy. Mix in sour cream, vanilla extract, and salt.
  4. Add eggs one at a time, beating well after each addition. Gently stir in heavy cream until just combined.
  5. Pour the filling over the chilled crust. Carefully pour hot water into the roasting pan, reaching halfway up the sides of the springform pan.
  6. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the oven for 1 hour.
  8. Remove the cheesecake from the water bath and let it cool completely at room temperature. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Run a thin knife around the edge of the cheesecake to loosen it. Carefully remove the sides of the springform pan. Slice and serve this cheesecake factory recipe.