Cheesecake

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• ¼ cup all-purpose flour (optional for firmer texture)

Optional Topping:

• Fresh fruit, fruit compote, or whipped cream

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Make the crust:
   In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 8–10 minutes. Let it cool.
3. Make the filling:
   In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well. Add vanilla, then beat in eggs one at a time. Mix in sour cream (and flour if using) until smooth.
4. Assemble and bake:
   Pour filling over cooled crust. Tap pan gently to release air bubbles. Bake for 50–60 minutes, or until center is set but slightly jiggly.
5. Cool:
   Turn off oven, crack the door, and let cheesecake sit for 1 hour. Then refrigerate at least 4 hours or overnight.
6. Serve:
   Remove from springform pan and top with fruit or whipped cream before serving.

Let me know if you’d like a no-bake version or a flavored version (e.g., chocolate, strawberry, lemon swirl).