Step 1

FIRST STEP:Place oven racks in the middle of the oven

Step 3

Preheat the oven to 350*

Step 5

SECOND STEP:In a medium bowl, stir together the graham crackers, melted butter and the granulated sugar

Step 7

Using the bottom of a flat cup, press the graham cracker mix on the bottom and halfway up the sides of the springform pan

Step 9

THIRD STEP:Bake the crust for 7 minutes

Step 11

Remove from the oven and set to the side

Step 13

FOURTH STEP:Reduce the oven temperature to 325*

Step 15

In a large mixing bowl, beat the cream cheese until it is smooth

Step 17

FIFTH STEP:Add in the granulated sugar, vanilla extract and sour cream.

Step 19

Scrape down the sides often and beat all until smooth

Step 21

SIXTH STEP:In a dish, scramble the eggs with a fork. Beat well

Step 23

Slowly add the eggs to the cream cheese mix using the low speed

Step 25

SEVENTH STEP:Stop beating once the eggs are incorporated

Step 27

Once done, tap the bowl on the counter a few times to release any air bubbles

Step 29

FIRST STEP:Pour the cheese mix into the graham cracker crust and smooth out the top

Step 31

The pan will be very full

Step 33

EIGHTH STEP:Bake for 30 minutes at 325*

Step 35

Reduce the temp to 250* and bake for an additional 45 minutes

Step 37

NINTH STEP:Once the time has expired, turn off the heat, but leave the cheesecake inside, without opening the door for 30 minutes

Step 39

Crack the oven door open and leave the cheesecake inside to cool for 1 hour

Step 41

TENTH STEP:Remove and set on the counter for 3 to 4 hours, until completely cooled

Step 43

Cover with plastic wrap and keep in the refrigerator for 6 hours to chill and set fully

Step 45

Enjoy!