Sour Cream Cheesecake

Yield: one 9-inch cheesecake, 12 servings

Graham Cracker Crust:
6      tablespoons unsalted butter, melted
        and cooled slightly
9      graham crackers sheets, broken up
2      tablespoons granulated sugar
½     teaspoon ground cinnamon
Cheesecake Filling:
3     (8 ounces each) packages cream
        cheese, room temperature, each cut
        into 6 pieces
1½  cups granulated sugar
5     large eggs, room temperature
1     teaspoon pure vanilla extract
3     cups sour cream, room temperature
       Fresh berries, for serving

Nutritional information per serving (based on 12 servings):
Calories 550 (64% from fat) • carb. 39g • pro. 9g • fat 39g • sat. fat 23g • chol. 193mg • sod. 280mg calc. 55mg • fiber 0g

1. Preheat oven to 350°F. Butter a 9-inch spring form pan.
2. Prepare the crust. Insert chopping blade into the work bowl of the food processor. Add all the crust ingredients and process on Low until fully combined. Transfer crumbs to the 9-inch springform pan.
Press crumbs evenly and firmly to coat the bottom of the pan and up the sides. Use the bottom of a glass or measuring cup to aid in the process. Bake for 10 minutes in a 350°F oven to set. Remove and reserve. Reduce temperature to 325°F. Have a roasting pan at the ready.
3. Wipe the work bowl and chopping blade clean and then return the chopping blade to the work bowl.
Add the cream cheese and process on High until creamy. Scrape the bowl. While mixing on Low, add the granulated sugar through the feed tube. Scrape the bowl and then mix on Low again, this time adding the eggs, one at a time, and vanilla extract through the feed tube.
4. Scrape the sides of the bowl and add the sour cream. Process on Mix until just incorporated.
5. Pour filling into prepared pan. Wrap the pan well with foil and then place in the roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
6. Bake the cheesecake until the outer edges are just set, but the center is still jiggly, about 1 hour. Turn oven off and leave cheesecake to rest in oven for an additional hour. Remove and cool completely.
7. Once completely cool, wrap well with plastic wrap and refrigerate for at least 6 hours
before serving.
8. Serve with fresh berries.