190g graham crackers (12 full graham cracker sheets)

3 tablespoon granulated sugar (35g)

5 tablespoon melted unsalted butter (70g)

32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature

1 ½ cups granulated sugar (325g)

½ teaspoon salt

1 teaspoon vanilla bean paste

4 large eggs, room temperature

½ cup heavy cream (120g), room temperature

1 cup sour cream (240g), room temperature

1 tablespoon cornstarch, sifted

2–3 tablespoon freshly squeezed lemon juice

Extra heavy cream for decoration (optional)

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Preheat the oven to 350°F (conventional/no fan). Prepare a 9″ springform pan by lightly brushing it with softened butter and lining it with parchment paper.
Grind the graham crackers and sugar in a food processor until they form a fine crumb. Add the melted butter and pulse until combined. Press the mixture tightly into the prepared pan and bake for 8 minutes.
Lower the oven temperature to 325°F. In a stand mixer, whisk the cream cheese, sugar, salt, and vanilla for 3-5 minutes until creamy and combined.
Slowly add the eggs to the batter, mixing at low speed until just combined. Then add the heavy cream, sour cream, lemon juice, and sifted cornstarch, mixing until smooth.
Pour the cheesecake batter into the prepared crust, tap the pan gently to release air bubbles, and bake in a water bath for 75-80 minutes.
After baking, let the cheesecake cool for 15 minutes at room temperature. Run a knife around the edges to prevent sticking. Cool at room temperature for 2-3 hours, then refrigerate for at least 12 hours.
After the cheesecake has set, remove it from the springform pan, smooth any imperfections with a hot spatula, and optionally decorate with whipped cream. Slice and enjoy.

For a unique twist, you can add a tablespoon of your favorite flavor extract like almond or coconut.
Serve with fresh fruit toppings such as strawberries, blueberries, or raspberries.
For a chocolate version, fold in melted chocolate into the batter.
Store leftovers in an airtight container in the fridge for up to 5 days.
Cheesecake can be frozen for up to 3 months—wrap tightly before freezing and thaw overnight in the fridge.