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Preheat your oven to 325°F. Prep your cake pan if it needs to be greased or parchment added.
Using a food processor, blender cup or a bag and rolling pin crush your graham crackers until they are fine crumbs.
50 g Graham Crackers
In a small bowl, add graham cracker crumbs, sugar, and melted butter and stir together. The mixture should have a texture similar to a damp sand.
28 g Salted butter | 10 g Granulated sugar
Pour into your cheesecake pan and press into an even layer on the bottom.
Bake for 10-12 minutes, then remove and set to cool.
In a medium size bowl, add your cream cheese and sugar and blend using a hand mixer on medium until creamy and smooth.
226 g Cream cheese | 67 g Granulated sugar
Add egg and vanilla and mix until egg is incorporated into the batter.
1 large Egg | 1 tsp Vanilla
Add sour cream and whipping cream and mix in.
15 g Sour cream | 15 g Heavy whipping cream
Pour your batter into your prepared crust and level.
Bake on the center rack of your oven for 18-22 minutes. The center of your cheesecake should be set but the center will still jiggle.
Turn off your oven and prop the door open, letting your cheesecake cool in the oven for at least 40-60 minutes before removing.
Place your cheesecake uncovered in the refrigerator to chill for 4-8 hours before serving.
Remove from refrigerator and add any toppings, then slice and serve. Enjoy!
