Cheesecake Recipe

- Crush your graham crackers into crumbs, either using a food processor or by placing them into a zip-top bag and smashing them with a rolling pin.

- Stir the graham cracker crumbs together with the sugar, melted butter, and cinnamon if using, until it resembles wet sand.

- Pour into the bottom of a springform pan.

- Push the crumbs over the bottom and about 2 inches up the sides of the pan, then press into an even layer using a flat-bottomed glass or measuring cup.

- Bake the graham cracker crust for 10-12 minutes until fragrant and lightly browned.

- Remove and let the crust cool while making the filling.

- Beat the cream cheese on low speed until creamy, for about 1 1/2 minutes, scraping down the bowl and beaters after about 1 minute.

- Scrape the bowl and beaters then add the sugar beat on medium-low speed until creamy and smooth about 1 minute.

- Scrape down the bowl again then beat just to ensure all of the lumps are removed.

- Lightly whisk the eggs with a fork, just to break them up.

- With the mixer running at low speed, slowly drizzle in the eggs until they are all incorporated into the cheesecake filling. This will take 45-60 seconds. (Alternately, you can mix in one whole egg at a time until blended.)

- Add the sour cream and vanilla and mix just to combine.

- Do not overmix or incorporate a lot of air into the filling.

- Scrape down the bowl one last time and mix for a few seconds.

- Bring a kettle of water to a boil (or boil at least 4 cups of water in a large glass measuring cup in the microwave).

- Pour the cheesecake filling into the pan over the cooled crust.

- Set the springform pan into the Easy Bath Silicone Wrap or tightly wrap the bottom with a few layers of heavy-duty tin foil.

- Set the filled springform pan in the larger 12-inch round cake pan or a large roasting pan.

- Set the pans in the oven on the middle rack.

- Carefully pour the boiling water into the larger pan so that it goes halfway up the side of the springform pan or about 3/4 of the way up the Easy Bath Silicone Wrapper. Close the oven door.

- Bake an 8-inch cheesecake for 45-50 or bake a 9-inch cheesecake for 50-55 minutes until the top of the cheesecake looks set but not browned.

- Turn the oven OFF and allow the cheesecake to continue baking for 15 minutes.

- After 15 minutes, crack open the oven door about an inch (holding it open with a wooden spoon if needed) and allow the cheesecake to cool slowly for 45 minutes.

- Remove the cheesecake from the oven and set it on a cooling rack.

- Run a thin knife or plastic blender spatula around the edge to release the cheesecake from the pan.

- If you used tin foil to wrap your springform pan, remove it.

- Allow the cheesecake to cool at room temperature for an hour.

- Drape a paper towel over the top of the springform pan (to wick up moisture), then wrap the top of the pan with tin foil.

- Place the cheesecake in the refrigerator for at least 4 hours.

- Remove from the fridge and take off the tin foil and paper towel.

- Unlatch the springform pan and remove the sides.

- You can serve the cheesecake on the base of the springform pan or use a large cake spatula to carefully move it to a cake plate or serving platter.

- Cut into 12 slices and serve plain or with your favorite toppings.