2 cups finely ground graham crackers (sometimes we use crushed Oreo Cookies, brownie, cake, we like options)
2 teaspoon sugar
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Softened 1 pound cream cheese which is about two 8-ounce blocks
(we buy whatever brand that is on sale, haven't noticed a difference)
1 teaspoon cornstarch
1 cup sugar
1 pint sour cream
1 teaspoon vanilla extract
Preheat the oven to 325 degrees F.
For the Crust:
In a medium bowl, combine the ingredients with a fork until evenly moistened. Lightly spray the bottom and sides of an 8-inch Springform pan with non-stick cooking spray (I use parchment paper also).Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down. While its cooling start the filling
For the Filling In the bowl of an electric mixer, beat the cream cheese on low speed for until smooth. Add the eggs, 1 at a time, and continue to beat slowly until combined. Add sugar and beat until creamy .Add sour cream, cornstarch and vanilla. Scrape down the sides of the bowl and the bottom of the bowl. The batter should be smooth (make sure your cream cheese is soft before beating). Pour the filling into the crust-lined pan and smooth the top with a spatula. i also always tap the pan for bubbles.
Bain Marie water bath,is a major requirement for me :Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the Spring foam pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Make sure the foil is wrapped to prevent water from ruining your cake.
Bake for 45 minutes. The cheesecake should still jiggle. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours, the cake will firm when it cools. Loosen the cheesecake from the sides of the pan by running a thin metal spatula or thin knife around the inside rim.
Allow to cool overnight (8 hours) before serving