Instructions

1. 1

   Mix graham cracker crumbs with melted butter. Press into 9-inch springform pan.

   • 💡Use measuring cup to pack crust
   • 💡Go up sides about 1 inch
2. 2

   Pre-bake crust at 350°F (175°C) for 10 minutes. Cool.

   • 💡This prevents soggy bottom
   • 💡Prepare water bath while cooling
3. 3

   Beat cream cheese until fluffy, about 4 minutes.

   • 💡Room temp is crucial - no lumps!
   • 💡Scrape bowl frequently
4. 4

   Add sugar, beat 2 minutes. Add eggs one at a time, beating after each.

   • 💡Don't overbeat after eggs
   • 💡This prevents cracks
5. 5

   Mix in sour cream, vanilla, and flour until just combined.

   • 💡Flour helps prevent cracks
   • 💡Don't overmix
6. 6

   Pour into crust. Bake in water bath at 325°F (163°C) for 60 minutes.

   • 💡Wrap pan in foil to prevent leaks
   • 💡Water should come halfway up
7. 7

   Turn off oven, crack door, cool 1 hour. Then chill 4+ hours.

   • 💡Gradual cooling prevents cracks
   • 💡Best if chilled overnight