NY Style Cheesecake

Crust:
1¾ cups Graham cracker crumbs (about 15 crackers)
2 tbsp sugar
5 tbsp butter, melted

Filling:
2 lbs cream cheese, at room temperature
1⅓ cups sugar
2 tsp vanilla
4 large eggs, at room temperature
⅔ cup sour cream
⅔ cup heavy cream

Topping (optional):
2 cups sour cream
⅓ cup powdered sugar
1 tsp vanilla

Raspberry Sauce (optional):

12 ounces of fresh raspberries
½ cup sugar
½ cup water

Preheat oven to 350 degrees with rack in lower third of oven.

Combine Graham cracker crumbs, sugar. Stir in the melted butter. Press the crumb mixture into the bottom of a 9x2¾ inch springform pan with a slight rise along the inside edges of the pan.

Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and let cool. Reduce oven to 325 degrees. While the crust is cooling start on the filling.

Cut the cream cheese into chunks and place in the bowl of an electric mixer, with paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.

Add the vanilla. Add eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Scrape down the sides of the mixer bowl to combine any bits of cream cheese that have stuck to the bottom of the bowl.

Pour the filling into the springform pan, smoothing the top with a rubber spatula*. Bake at 325 degrees for 1½ hours. Turn off the heat of the oven. Crack open the oven door 1 inch and let the cake cool in the oven for another hour to prevent cracking.

Once cooled, cover with foil and chill in refrigerator for a minimum of 4 hours.

Sour Cream Topping (optional): Place the sour cream in a medium size bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake. Recipe produces enough for a thick topping and some extra to spoon over individual slices. If desired, reduce the topping ingredients in half for a thinner layer and no extra.

Raspberry Sauce: Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking for about 5 minutes, until sauce begins to thicken. Remove from heat. Let cool.

*If desired, place the cheesecake in a water bath. There are many suggestions as to how to prevent water from getting into a foil wrapped springform pan. Using slow cooker plastic bags works well:

https://www.lifeloveandsugar.com/how-to-prevent-your-cheesecake-water-bath-from-leaking/

If you do not use a water bath, you risk more cracks in the top of your cheesecake and a somewhat drier texture.