Ingredients

• 1.5 cups grahm cracker crumbs (not too fine! nice to have some texture)
• 2 T granulated sugar
• 2 T AP flour
• 2.5 T melted butter

Notes

• Use for Jacques´ Favorite Cheesecake Batter

Procedure

1. Place parchment paper in the bottom of the pan
2. Combine dry ingredients, add butter slowly while stirring. I actually use my fingers to mush it together until it looks like wet sand.
3. Press crust into bottom of pan

Ingredients

• 32 oz softened cream cheese
• 1.5 cups granulated sugar
• 4 large eggs
• 1 vanilla bean or 2 tsp vanilla extract
• 1 cup sour cream

Notes

• SO good. You can mix cocoa into the batter for a chocolate cheesecake (or rasberry puree, or what have you), but we prefer to mix flavorings with 1/3 of the batter and then swirl it in.

Procedure

1. Heat oven to 300 F
2. Beat cream cheese in mixer for 3 min
3. Add sugar and combine 5 min
4. Add eggs one by one, add vanilla and sour cream
5. Mix till smooth
6. Pour batter into prepared pan (see Jacques´ Favorite Cheesecake Crust)
7. Bake in a water bath (optional) till center ripples only slightly when jiggled, about 2 hours
8. Cool on rack till cool, cover with plastic and refrigerate for 8 hours.