My mother loved good Cheesecake and this is one of the best recipes I found for it. You can serve it plain, top it with fresh fruit, or with pie filling, such as Cherry Pie filling. You can also top it with Chocolate Syrup, Caramel Syrup or Cajeta.
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup heavy cream
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Make sure all ingredients are at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring-form pan and cut parchment to fit around the sides and on the bottom. Wrap the outside of the pan with 2 layers of aluminum foil to prevent water in the bain marie (water bath) from seeping in.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring-form pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
For the bain marie or water bath, heat a kettle or pot of water to boiling. Put spring-form pan into a bigger pan. Carefully pour the hot water around the outside of the spring-form pan until it reaches 1 inch up the side of the spring-form pan. The hot water will make the cake cook evenly.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for at least 2 hours and up to 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
If freezing, wrap cheesecake in 2 layers of plastic wrap and freeze for up to 2-3 months.