Instructions

1. Preheat the oven to 325°F and adjust the oven racks to the lower third and middle of the oven. Fill a large baking dish (we usually use a 9 x 13-inch pan) with 2 inches of water and place on the bottom rack of your oven. This will add moisture and humidity to your oven and help to prevent any cracks. Line a 9-inch cheesecake pan with parchment paper, then grease the sides with cooking spray. Set aside.
2. First make the crust. In a large bowl combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Transfer the mixture into the prepared cheesecake pan and press the crust into an even layer along the bottom of the pan with your fingers. Then use a measuring cup (or something else with a flat bottom) to really pack the crust in. Set aside.
3. Next make the cheesecake. In a stand mixer fitted with the paddle attachment, beat together the cream cheese, sour cream, and granulated sugar on medium-low speed until smooth and creamy, about 30 seconds. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the eggs, on at a time, vanilla extract, and salt. Beat on medium-low speed until the batter is smooth, about 45 seconds, scraping down the sides and bottom of the bowl as needed.
4. Pour the cheesecake batter over the graham cracker crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles.
5. Carefully place the cheesecake in the middle rack of the oven and bake until it’s puffed up slightly and set around the edges, but still a little wobbly in the center, about 55 minutes.
6. After the 55 minute mark, turn off the oven and open the oven door a crack. Leave the cheesecake in the turned off oven for an hour (this allows the cheesecake to cool down gradually and helps to prevent cracks).
7. After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set for at least 2 hours or overnight.
8. When ready to serve, release the springform pan and remove the rim of the pan carefully. Top with a berry compote if desired (recipe below), whipped cream, or leave plain! Slice and serve!