Directions:
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of the pan to form the crust. Set aside.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add vanilla extract and mix well.
5. Beat in the eggs one at a time, mixing just until combined after each addition.
6. Stir in sour cream and heavy cream until the batter is smooth.
7. Pour the filling over the prepared crust and smooth the top.
8. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
10. Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes + chilling
Kcal: 420 kcal | Servings: 12 slices
