This classic New York-Style Cheesecake is a tall, ultra-creamy, super smooth cheesecake and topped on a homemade graham cracker crust.

Prep time: 15 minutes
Cook time: 1 hour 20 minutes, including crust
Serves: 12

Graham Cracker Crust

2 cups Graham cracker crumbs
1/3 C. sugar
7 T. of butter
1/2 tsp. cinnamon
Parchment paper, optional

What to do:

Preheat oven to 350°F.
Grease the sides of your pan. Then line the bottom with parchment paper. This will help if you choose to remove the bottom of the pan from the cheesecake once cooled.
Mix all ingredients together and press evenly across bottom of a 9 inch springform pan.
Bake for 8 to 10 minutes; cool and set aside.

Cheesecake filling:

5 blocks of full-fat cream cheese blocks, softened to room temperature
1 and 1/2 cups granulated sugar
3 tsp. vanilla extract
5 large eggs plus 3 egg yolks, at room temperature
1/2 cup sour cream
1 Slow cooker liner, for the water bath

What to do:

Place your baked, cooled pie crust in the middle of the opened slow cooker liner. Grab all the excess plastic and wind it up and tie it to the side. The bag will insure no water gets into your cheesecake. Set your cheesecake pan inside another larger pan. You can use a roasting pan or whatever works.

In a large mixing bowl beat the cream cheese until completely smooth, absolutely no lumps. A hand held mixer or stand mixer fitted with the whisk attachment works the best.
Add your vanilla extract and sugar to the bowl and beat smooth. Add in the eggs and yolks, one at a time, beating well after each addition. Next, incorporate your sour cream into the batter. Pour filling into prepared crust.
Fill the extra pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
Place the your pan in the oven and bake for 1 hour and 10 minutes at 325 degrees. The cheesecake should be still slightly wiggly and browned on top. Remove from oven and allow to cool on top of the oven for 15 minutes. Once 15 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
Allow cheesecake to cool on your counter top to near room temperature ( this is when you could take it off the bottom pan and put it on a cake stand) before transferring to refrigerator and allowing to cool overnight………Enjoy!