Cooking Instructions:

Preheat your oven to 200°F (or a higher temperature for the initial bake). Prepare a springform pan by greasing the sides with butter and lining the bottom with parchment paper.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of the springform pan to form an even layer. Bake the crust for 10 to 15 minutes or until golden brown, then let it cool completely.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and mix until combined. If using, mix in the sour cream and vanilla extract on low speed until just combined.

Add the eggs one at a time, mixing briefly after each addition. Scrape down the sides of the bowl and mix for another 20 seconds until the mixture is smooth and uniform.

Pour the cheesecake filling into the cooled graham cracker crust. To prevent the cheesecake from cracking, consider placing the springform pan in a larger pan filled with hot water (water bath).

Bake the cheesecake for 1½ to 3 hours, depending on its size and thickness, or until the center is set but still slightly jiggly. Turn the oven off and let the cheesecake cool completely inside the oven with the door slightly ajar.

Once cooled, refrigerate the cheesecake overnight, covered with plastic wrap, to allow the flavors to develop and the texture to set properly.