Sour Cream Cheesecake

Makes one 8-inch cheesecake (12 servings)

1     tablespoon unsalted butter, room
       temperature
Graham Cracker Crust:
1     cup graham cracker crumbs
2     tablespoons granulated sugar
¼    teaspoon ground cinnamon
4     tablespoons (½ stick) unsalted
       butter, melted and cooled slightly
Filling:
24   ounces (3 standard packages)
        cream cheese, each cut into 4
        pieces, room temperature
1½  cups granulated sugar
¼    teaspoon kosher salt
5     large eggs, room temperature
1     cup sour cream, room temperature
1½  teaspoons pure vanilla extract

Nutritional information per serving:
Calories 449 (61% from fat) • carb. 36g• pro. 8g • fat 31g • sat. fat 18g • chol. 163mg• sod. 330mg • calc. 39mg • fiber 0g

1. Preheat oven to 325°F with the rack in the
lower third of the oven. Coat the inside
of an 8-inch springform pan with the
tablespoon of butter. Reserve.
2. Prepare the crust. Put cookie crumbs, 2
tablespoons sugar, cinnamon, and melted
butter into a small mixing bowl. Mix on
Speed 1 until the mixture comes together.
Pat crumb crust evenly into the bottom of
the prepared springform pan, using the
bottom of a glass if necessary, to make it
even. Put in the preheated oven and bake
for about 8 to 10 minutes, until the crust
is just set. Allow to cool while preparing
the filling.
3. Wipe the beaters of crumbs. Put the
cream cheese into a large mixing bowl.
Starting on Speed 1 and increasing to
Speed 4, mix until very smooth – you want
to be sure there are no lumps. Scrape the
mixing bowl and beaters. While mixing on
Speeds 2 to 3, gradually add the sugar,
about ¼ cup at a time, and the salt,
mixing until very smooth. Add the eggs,
one at a time, mixing on Speed 2, being
sure each is fully incorporated into batter
before adding the next. Scrape down the
bowl and beaters and then add the sour
cream and vanilla extract. Mix on Speed 2
until creamy, about 1 minute.
4. Wrap the cooled springform pan well with
both plastic and foil wraps – to come up
about two-thirds up the sides of the pan.
5. Pour batter into cooled, prepared
crust – do not scrape any thick bits
from the sides of the bowl, as they are
not thoroughly mixed in and will change
the texture of your finished cheesecake.
6. Put the filled pan into a roasting pan,
or something similar in size and oven
safe, and then add hot water so it
comes about halfway up the sides
of the springform pan.
7. Transfer the filled pan to the preheated
oven and bake for 45 minutes. The
cheesecake will still be jiggly at this point,
but that is OK. After the 45 minutes have
expired, turn the oven off and allow it to
rest in the warm oven for an additional 45
minutes.
8. Remove from oven and bring to room
temperature. Cover well and refrigerate to
fully chill prior to serving.