Ingredients:
Crust:
2 cups of Graham cracker crumbs (from a little less than 2 packages)
2 tablespoons sugar
Pinch salt
5 tablespoons unsalted butter, melted
Filling: 2 pounds cream cheese, room temperature
1 1/3 cup granulated sugar
Pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
Topping:
1 cup sour cream
5 tablespoons powdered sugar
1/2 teaspoon vanilla
Preparation:
Preheat oven to 350°F, with rack in lower third of oven. Completely cover the bottom of the springform pan in aluminum foil, making sure there are no holes or gaps.
Pulse the graham crackers in a food processor until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beating until incorporated. Add the heavy cream, beating until incorporated, remembering to scrape down the sides of the bowl as you go. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour 2 quarts of hot water into the roasting pan until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. Cook for 1 ½ hours.
Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight. Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake. Remove the cake from the refrigerator. Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture.
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