How to make the

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This is a classic cheesecake - rich and creamy, with a tangy cream cheese flavor. You'll love it on its own, or topped with your favorite sauce!

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Combine graham cracker crumbs, melted butter, sugar, and salt. The texture should be similar to wet sand.

Press the crust evenly along the bottom of a springform pan. Bake at 350 for 15 minutes and let cool.

To make the filling, beat room temperature cream cheese on medium speed for 2-3 minutes until smooth.

Add sugar, flour, vanilla, and salt, and mix until just combined.

With the mixer on low, slowly pour in heavy cream and mix until just combined

Add eggs one at a time, and be careful not to overmix at this point!

Pour the batter on the baked and cooled crust in the springform pan.

Bake at 350 for 15 minutes. Then, reduce heat to 200 and bake for 50 more minutes.

Allow the cheesecake to cool gradually in the oven, and then at room temperature. Refrigerate overnight before serving.

Cut into slices, and finish with your favorite toppings like strawberry sauce, whipped cream, or caramel sauce.

Enjoy!

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