# What You’ll Need:
→ Crust Components
01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 2 lbs full-fat cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1 tbsp cornstarch
10 - 2 tsp pure vanilla extract
11 - 1 tbsp fresh lemon juice
12 - 1/4 tsp salt
→ Optional Topping
13 - 1 cup sour cream
14 - 2 tbsp powdered sugar
15 - 1/2 tsp vanilla extract
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line bottom with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until texture resembles wet sand.
03 - Press mixture firmly into pan bottom. Bake for 10 minutes, then set aside to cool slightly.
04 - Beat cream cheese until smooth and creamy, approximately 2 minutes. Add sugar and continue beating until well combined.
05 - Mix in sour cream, vanilla, lemon juice, cornstarch, and salt until just incorporated.
06 - Add eggs one at a time, mixing on low speed and scraping bowl after each addition. Avoid overmixing.
07 - Pour filling over cooled crust and smooth top with spatula.
08 - Place pan in larger roasting pan. Pour hot water into outer pan until reaching halfway up springform pan sides.
09 - Bake for 55-65 minutes until edges are set but center jiggles slightly.
10 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
11 - Remove from oven, run knife around edge, and cool to room temperature. Refrigerate minimum 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla. Spread over chilled cheesecake if desired.
13 - Slice with hot, clean knife and serve.
