Classic Cheesecake

Preheat the oven to 375 degrees F (190 degrees C).

Combine graham cracker crumbs melted butter and 2 tablespoons sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch springform pan and place in the refrigerator.

Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract; beat on high speed until creamy about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust.

Pour enough water into a rimmed baking sheet to cover the bottom and place the springform pan on top.

Bake in the preheated oven until golden brown about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C).

Just before cheesecake finishes baking combine sour cream 2 tablespoons sugar and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake.

Return to the oven and bake for 5 minutes. Set the pan on a wire rack and allow the cheesecake to cool at room temperature about 1 hour. Refrigerate until completely chilled about 4 hours before serving.