Step 1

Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  Refrigerate the crust for 20 minutes.

Step 2

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.

Step 3

Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.

Step 4

Add in the room temperature eggs one at a time and beat until well incorporated.

Step 5

Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

Step 6

Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.

Step 7

Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.

Step 8

Cover loosely with plastic wrap and refrigerate for at least 8 hours.

Step 9

Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.