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Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the Topping:
1/2 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Directions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan.
3. Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
4. Pour the filling over the crust and bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
5. Make the Topping: In a small bowl, mix the sour cream, sugar, and vanilla extract. Spread evenly over the baked cake.
6. Return the cake to the oven for 5 minutes. Let cool completely, then refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 5 hours (including cooling and chilling)
Kcal: 350 kcal per slice | Servings: 10
