Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.

Make the Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined.

Add the vanilla extract and mix until incorporated.

Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.

Add the sour cream and heavy cream, mixing on low speed until smooth.

Bake the Cheesecake:

Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan on a baking sheet.

Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Cool and Chill:

Remove the cheesecake from the oven and allow it to cool completely on a cooling rack. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, before serving.

Serve:

Carefully remove the cheesecake from the springform pan. Slice and serve plain or with your favorite toppings such as fresh berries, chocolate sauce, or caramel sauce.

Prep Time:

20 minutes

Cook Time:

70 minutes

Total Time:

5 hours (including cooling and chilling time)

Nutrition (per serving):

Calories: 450

Carbohydrates: 32g

Protein: 7g

Fat: 34g

Saturated Fat: 20g

Cholesterol: 140mg

Sodium: 340mg

Fiber: 1g

Sugar: 24g