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1 Tbsp. melted butter
3 Tbsp. graham cracker crumbs
2 pounds cream cheese, softened
1-1/4 cups sugar
4 eggs at room temperature
2 tsp. vanilla
1/4 cup heavy cream
1/4 cup sour cream
Brush bottom and sides of a 9" springform pan with butter and sprinkle with crumbs. Preheat oven to 500 degrees.
Beat cream cheese in large bowl until smooth. Add sugar gradually and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs one at a time, beating until incorporated. Scrape bowl frequently. Add vanilla. Stir in cream and sour cream by hand.
Pour into pan. Set pan on middle oven rack. Bake at 500 degrees for 10 minutes. Then reduce oven temperature to 200 degrees, leaving oven door open until oven temperature reduces. Bake until perimeter is set and center jiggles like jell-o when pan is tapped, about 1 hour longer. Turn off heat and open oven door, leaving ajar for 1 hour. Remove pan from oven and set on wire rack to cool to room temperature. Cover and refrigerate until chilled, at least 4 hours.