New York-Style Cheesecake

Ingredients

• 12  graham crackers 
• 6 tablespoons butter melted plus more, room temperature, for pan
• 2 tablespoons sugar 
• 1 inch coarse salt 
• 3.5 pounds cream cheese room temperature (seven 8-ounce packages)
• 2.3 cups sugar 
• 0.5 cup flour all-purpose
• 1 cup cream sour room temperature
• 1.5 teaspoons vanilla extract pure
• 5 large eggs room temperature

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• ladle
• oven
• knife
• whisk
• wire rack
• blender
• hand mixer
• roasting pan
• aluminum foil
• springform pan
• measuring cup
• meat tenderizer

Directions

1. Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
2. To make the crust, process graham crackers in food processor until fine.
3. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl.
4. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes.
5. Place pan on a baking sheet.
6. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes.
7. Transfer pan to a wire rack to cool completely.
8. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
9. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth.
10. Add sour cream and vanilla; mix until smooth.
11. Add eggs, one at a time, beating until just combined; do not over mix.
12. Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
13. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour.
14. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.