\ToppingIngredientsFor the Crust:
1 1/2 cups graham cracker crumbs (about 12-14 graham crackers, crushed)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz each) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup heavy cream
2 tablespoons all-purpose flour
For the Cookie Crumb Topping:
1 cup cookie crumbs (from your choice of cookies, such as chocolate chip or oreo)
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Instructions
1. Prepare the Crust:
Preheat the Oven:
Preheat your oven to 325°F (160°C).
Make the Crust Mixture:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the Crust:
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and slightly pressed up the sides.
Bake the Crust:
Bake in the preheated oven for 10 minutes. Remove and let cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
Mix the Cream Cheese:
In a large bowl or the bowl of a stand mixer, beat the cream cheese until smooth and creamy.
Add Sugar and Vanilla:
Add the granulated sugar and vanilla extract, mixing until well combined.
Add Eggs:
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Incorporate Other Ingredients:
Add the sour cream, heavy cream, and flour. Mix until the batter is smooth and well combined.
Pour into Crust:
Pour the cheesecake batter over the cooled graham cracker crust.
3. Bake the Cheesecake:
Prepare for Water Bath (optional):
To prevent cracking, wrap the outside of the springform pan with aluminum foil to catch any leaks. Place the pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Bake:
Bake in the preheated oven for 55-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
Chill:
Remove the cheesecake from the oven and the water bath. Refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.
4. Prepare the Cookie Crumb Topping:
Mix the Crumbs:
In a small bowl, combine the cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Top the Cheesecake:
Once the cheesecake has chilled, spread or sprinkle the cookie crumb mixture evenly over the top.
5. Slice and Serve:
Release and Slice:
Carefully remove the sides of the springform pan. Slice the cheesecake into wedges.
Serve:
Serve chilled and enjoy!
