Cheesecake

This is a classic recipe for New York style cheesecake. I often make it a chocolate swirl cheesecake (yes, shocking that I would add chocolate to something).

Crust
1 cup graham cracker (or Oreo) crumbs
1 tbsp sugar
1/2 tsp cinnamon
1/4 cup melted butter

Mix dry ingredients with a fork, then pour melted butter over and toss to blend thoroughly. Pat evenly into the bottom of a 9 inch spring form pan. I use a juice glass to pat it down so it is even.

Cheesecake
4 250 gram packages cream cheese (total of 2 pounds) at room temperature
1 1/3 cup sugar
1 tbsp vanilla
4 large eggs
1/2 cup sour cream

Beat the cream cheese until smooth. Add the sugar gradually and beat until light and fluffy, scraping down several times. Beat in vanilla and eggs, one at a time. Fold in sour cream by hand. If you want chocolate swirl, add 8 ounces melted dark chocolate to half the batter, being careful not to over mix. Pour mixture onto crust (for swirl, alternate large spoonfuls of each batter and run a knife through to gently blend). Bake at 325 for 60-70 minutes, then leave in turned off oven for at least an hour with the door closed. Best if refrigerated overnight.

I've read that for best results, cheesecake should be baked in a water bath, but I don't mind a few cracks so I don't usually bother. If you do want to, make sure you cover the outside of the pan well with foil, then place in a large roasting pan and pour about 1 inch boiling water in roasting pan (careful not to splash the cheesecake) and put the whole thing in the oven. It might take a bit longer to cook.