Cheesecake

Directions

Preheat oven to 350°

Process graham crackers and brown sugar in a food processor until finely ground. Slowly pour in butter and pulse until well combined.

Lightly butter a 9” springform pan and gently press the graham cracker crumbs into the bottom of the pan.

Place the pan in a large roasting pan and bake the crust at 350° for 10 minutes. Remove from the oven and let cool.

In an electric mixer, mix cream cheese until smooth and creamy, about 5 minutes. Add the granulated sugar and brown sugar, mix for an additional 5 minutes. Add salt, vanilla, eggs, sour cream and heavy cream to the cream cheese. Mix until well incorporated.

Boil 4 cups of water over high heat. Meanwhile, wrap the bottom of the springform pan with heavy duty foil a couple of times. Be sure that your pan is completely sealed so that water cannot penetrate.

Pour the cream cheese filling into the springform pan over the crust.

Place into roasting pan and carefully pour boiling water into the roasting pan.

Bake at 325° for 1 ½ hours.

Turn off heat to oven and open oven door. Let the cheesecake gently cook in oven for 1 hour. Cover and chill in refrigerator for a minimum of 3 hours or overnight to fully set before slicing.