Ingredients
For the Crust:
1/2 cup unsalted butter, melted
2 cups Graham cracker crumbs
1/4 cup granulated sugar
For the Cheesecake Layer:
3/4 cup granulated sugar
2 large eggs
16 oz cream cheese, softened
1 tsp vanilla extract
1/4 cup sour cream
Instructions
Preheat the Oven: Set your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some excess paper hanging over the sides for easy removal later.
Prepare the Graham Cracker Crust: In a mixing bowl, combine the Graham cracker crumbs, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom of your prepared baking dish to create a uniform layer. Bake for 8-10 minutes, or until the crust is lightly golden. Set aside to cool slightly.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the sugar, beating until fully incorporated. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until everything is blended smoothly.
Assemble and Bake: Pour the cheesecake mixture over the cooled crust, spreading it out evenly. Bake for 25-30 minutes, or until the center is set but still has a slight wobble.
Cool and Chill: Let the cheesecake cool to room temperature in the pan. Then, refrigerate for at least 3 hours or until the cheesecake is fully chilled and firm.
Cut and Serve: Using the parchment paper overhang, lift the cheesecake out of the pan and place it on a cutting board. Slice into squares and serve as is, or garnish with your favorite toppings like fresh berries, chocolate drizzle, or caramel sauce.
Enjoy.