Ingredients
1 1/4 cups sugar divided
1 3/4 cups graham cracker crumbs
1/3 cup butter melted
3 packages cream cheese 8 ounces each, softened
1 tablespoon McCormick Pure Vanilla Extract
3 eggs
1 cup sour cream
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Preheat oven to 350°F (or to 325°F if using a dark nonstick springform pan). Mix crumbs, 1/4 cup sugar and butter in small bowl. Press evenly into bottom of 9-inch springform pan. Set aside. Beat cream cheese, remaining 1 cup sugar and vanilla in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in sour cream. Pour into crust. Bake 1 hour or until center is almost set. Turn off oven. Leave cheesecake in oven 1 hour. Remove from oven. Cool completely in pan on wire rack. Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.