Instructions
Step 1: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 and 1/4 cups sugar and beat until well combined. Mix in the vanilla extract.
Step 4: Add eggs one at a time, beating on low speed and scraping down the sides of the bowl after each addition.
Step 5: Blend in the sour cream and heavy cream until the mixture is smooth and velvety.
Step 6: Pour the filling over the cooled crust and smooth the top with a spatula.
Step 7: Place the springform pan into a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan to create a water bath.
Step 8: Bake for 1 hour and 10 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Step 9: Remove from the oven and water bath, then refrigerate for at least 6 hours or overnight before serving.
Step 10: Top with whipped cream and fresh raspberries if desired.
Storage Information
Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.