This is the best and one of the easiest vanilla cheese cake recipes that I make at Tastebuds. We top it with strawberries, Caramel or Chocolate Ganache. The key to this cheesecake or any, for that matter, is the water bath that you bake them in.
2 cups graham crackers
1 stick butter
1 lb cream cheese
1 cup sugar
1 pint sour cream
1 tsp lemon zest
1 tsp vanilla extract
Preheat oven 350, spray bottom of a 9 in spring form pam. Wrap outside with aluminum foil.
Using a food processor pulse graham crackers until fine. Melt butter, mix into ground graham crackers and press firmly into bottom of spring form and refrigerate.
Place cream cheese into electric mixer fitted with the flat beater. Mix cream cheese until smooth and no lumps are present. Add eggs one at a time, scraping down sides of bowl intermittently. Add sugar. Add sour cream until well combined. Add lemon zest and vanilla.
Pour batter into spring form. Place inside pan and fill pan 2/3 of the way up with water.
Bake for 1 hour or until set but still has a little wiggle in the middle.
Refrigerate until cool before serving.