Instructions
- Preheat oven to 325°F (160°C).
- Combine all Crust ingredients in a bowl and press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 8-10 minutes. Let cool.
- In a large bowl, beat Cream cheese and Granulated sugar until smooth and creamy.
- Beat in Sour cream and Vanilla extract.
- Add Eggs one at a time, beating well after each addition. Do not overbeat.
- Pour Filling over cooled Crust.
- Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off oven and let cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
