# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Filling
05 - 2 pounds full-fat cream cheese, at room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, at room temperature
08 - 3 large eggs, at room temperature
09 - 1 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt
→ Topping (optional)
13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until the texture resembles wet sand.
03 - Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
04 - Beat the cream cheese in a large bowl until smooth and creamy, about 2 minutes. Add sugar and continue beating until fully combined.
05 - Add sour cream, vanilla extract, lemon juice, cornstarch, and salt. Mix gently until just incorporated.
06 - Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Avoid overmixing.
07 - Pour the filling onto the cooled crust and smooth the surface with a spatula.
08 - Place the springform pan inside a larger roasting pan. Pour hot water halfway up the sides of the springform pan to create a water bath. Bake for 55 to 65 minutes, until the edges are set and the center jiggles slightly.
09 - Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour.
10 - Remove the cheesecake from the oven. Run a knife around the edges and cool to room temperature. Refrigerate for at least 6 hours or overnight.
11 - Mix sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake.
12 - Slice the cheesecake using a hot, clean knife and serve immediately.
