Step 1: You will need
- 15 graham crackers, crushed
- 2 tbsp butter, melted
- 4 8 oz packages cream cheese, softened
- 1 1/2 cups (380ml) white sugar
- 3/4 cups (190ml) milk
- 4 medium eggs
- 1 cups (250ml) sour cream
- 1 tbsp vanilla extract
- 1/4 cups (60ml) all-purpose flour
Step 2: Pre-Heat
Pre heat your oven to 350 F.
Step 3: Graham Cracker Crust
Place 15 graham crackers into a plastic bag and crush them using a rolling pin. Pour the crushed graham crackers into a bowl and drizzle 2 tbsp melted butter over them. Mix thoroughly. Pour the mixture into a 9 to 12 inch spring form pan and press firmly, spreading the crust evenly up to the sides.
Step 4: Cheesecake Filling
Scoop 4, 8 oz, packages of softened cream cheese into a big bowl and add 1 1/2 cups white sugar. Blend together until creamy. Next, add 3/4 cup milk and mix. Add 4 eggs, one at a time, until they are blended completely into the batter. Finish by adding 1 cup sour cream, 1 tbsp vanilla extract and 1/4 cups all-purpose flour. Keep mixing until smooth and creamy.
Step 5: Pour And Bake
Pour the entire bowl of batter onto the graham cracker crust in the spring form and place the spring form in the pre-heated oven and bake for 1 hour. Shut the oven off and let the cheesecake cool in the oven for as long as five hours. This will keep it from cracking when you transfer it to the refrigerator.
Step 6: Chill
Remove the cooled cheesecake from the oven and put it in the refrigerator to chill. The colder your cheesecake, the more firm the filling will be.
Step 7: Serve
Use a knife to separate the cheesecake from the spring form. Release the pan from its base and gently lift it off the cheesecake. Slice the cheesecake into segments and serve on a chilled plate. Garnish with fresh fruit and enjoy!