Very Very Very Good Cheesecake

Indulge in the creamiest and most delicious homemade cheesecake you've ever tasted with this easy-to-follow recipe. The velvety smooth texture of this cheesecake is complemented by the buttery graham cracker crust. Whether you're baking for a special occasion or simply craving a sweet treat, this cheesecake is guaranteed to impress!

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1 cup sour cream
• 1/4 cup all-purpose flour

Directions

1. Preheat the oven to 325°F (160°C).
2. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
3. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and flour until well combined.
4. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
5. Bake the cheesecake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
7. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
8. Before serving, carefully remove the sides of the springform pan. Slice and serve chilled.

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