INSTRUCTIONS
Preheat the oven to 350°F. Place a large pan filled with 1-inch water in the oven.
CUTTING:
Mix graham cracker crumbs, sugar and butter. Make sure all graham crackers are covered with butter and have a coarse sand consistency.
Press the crust on the bottom and 2/3 of the way up from a 9-inch parchment lined pan. Wrap 2 pieces of heavy duty aluminum foil around the bottom and sides of the pan. Place them in the oven and bake for 13 minutes until the edges of the crust are golden brown.
FILLING:
Use an electric mixer or a stand mixer with the whisk attachment to blend the cream cheese until creamy.
Beat the sugar and scrape the sides of the bowl.
Add the sour cream and vanilla.
Mix until smooth and creamy. Scrape the sides of the bowl. With the mixer on low temperature, add the eggs one by one until they are completely incorporated.
Pour the filling into the crust. Carefully place the cheesecake in the preheated water bath. Bake until the top of the cheesecake is golden brown, about 60 to 70 minutes. Allow the cheesecake to cool on a wire rack.
TOPPING:
Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate for at least 4 hours. I recommend to let it cool down during the night.