Ingredients:

  • 1.5 cups Graham Cracker Crumbs
  • 3 tbsp Granulated Sugar
  • 0.33 cup Unsalted Butter, melted
  • 32 oz Philadelphia Original Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Fresh Lemon Juice
  • 4 Large Eggs, room temperature
  • 1 cup Sour Cream
  • 2 tbsp Granulated Sugar
  • 0.5 tsp Vanilla Extract

Instructions:

  1. Preheat your oven to 325°F (160°C). Combine graham crumbs, 3 tbsp sugar, and melted butter until it resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden and fragrant. Let it cool completely.
  3. In a large bowl, beat the Philadelphia Original Cream Cheese, 1 cup sugar, and 1 tsp vanilla on medium speed until a smooth, glossy paste forms, scraping the bowl frequently.
  4. Add eggs one at a time, mixing on low speed after each addition just until blended to avoid incorporating excess air.
  5. Stir in the lemon juice. Pour the batter over the prepared crust. Bake in a water bath for 1 hour 15 minutes or until the center is almost set but still slightly jiggly.
  6. For the topping, whisk sour cream, 2 tbsp sugar, and 0.5 tsp vanilla. Spread over the warm cheesecake and bake for an additional 10 minutes.