Rich, creamy, and ultra-smooth, this classic New York cheesecake with a graham cracker crust is the perfect baked dessert for any celebration.

For the Crust:

2 cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Filling:

4 (8 oz) packages cream cheese, softened

1¼ cups granulated sugar

1 tsp vanilla extract

½ cup sour cream

4 large eggs

2 tbsp all-purpose flour

¼ cup heavy cream

Optional Topping:

Fresh berries or fruit compote

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty foil.

Combine graham cracker crumbs, sugar, and melted butter. Press into pan bottom. Bake for 10 minutes. Let cool.

In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.

Mix in vanilla and sour cream. Add eggs one at a time, mixing just until blended.

Stir in flour and heavy cream. Do not overmix.

Pour filling into cooled crust. Smooth the top.

Place springform pan into a roasting pan. Fill roasting pan with hot water halfway up the sides (water bath).

Bake for 1 hour 10 minutes, or until the center is set but slightly jiggly.

Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour.

Remove, bring to room temperature, then refrigerate at least 6 hours or overnight.

Top with berries or compote before serving, if desired.

Crust options: Substitute graham crackers with digestive biscuits or vanilla wafers.

Flavor variations: Add lemon zest or swirl fruit puree into batter.

Toppings: Try ganache, caramel, or whipped cream instead of berries.

Mini cheesecakes: Bake in muffin tins with liners for individual servings.