Homemade Cheesecake

Crust

1. Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick baking spray. Line the sides of the pan with 3 inch wide parchment paper strips.
2. In a medium bowl, add in the graham cracker crumbs, sugar, and butter. Stir until the butter coats the crumbs.
3. Pour the crust mixture into the bottom of the prepared springform pan. Firmly and evenly press the graham cracker crumbs into the bottom of the pan.
4. Place in the fridge or freezer to chill while working on the cheesecake batter.

Cheesecake

1. In a large mixing bowl, add the cream cheese. Beat a using a hand mixer on medium speed until the cream cheese is smooth.
2. Add in the sugar and beat until combined. Scrape down the sides of the bowl.
3. Add in the sour cream and vanilla extract. Beat until the sour cream is incorporated. Scrape down the sides and bottom of the bowl.
4. Add the eggs one at a time and beat in each egg just until combined. Scrape down the side and bottom of the bowl before adding the next egg.
5. Wrap the prepared springform pan with two layers of heavy duty foil. *See notes for alternative
6. Pour the cheesecake filling on top of the chilled crust. Give it a few gentle taps on the counter to remove any air bubbles.
7. Place the pan inside a second pan filled with 1 inch of hot water.
8. Place the pans in the preheated oven and bake for 70 to 80 minutes until the edges are set and the center slightly jiggles similar to set-up gelatin. The top will be a golden brown.
9. Turn the oven off and leave the oven door ajar. Let the cheesecake cool to room temperature.

Sour Cream Topping

1. In a small bowl, add the sour cream and sugar. Whisk until the sugar is incorporated.
2. Scoop the topping on the room temperature cheesecake and spread out evenly.
3. Place in cheesecake in the fridge to chill overnight.
4. Store in an airtight container in the refrigerator.

Whipped Cream

1. In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip with a hand mixer on medium until stiff peaks form.
2. Add the whipped cream to a piping bag fitted with the Wilton 1M piping tip and pipe tall swirls of whipped cream around the top of the chilled cheesecake.
3. Cut and serve. Store the cheesecake in an airtight container in the refrigerator.