1. Prepare the Crust:

The first step in making this cheesecake is preparing the crust. Preheat your oven to 350°F (175°C), which will create the perfect baking temperature for your graham cracker crust. Spray a 9-inch springform pan with non-stick spray. This will ensure that the cheesecake doesn’t stick to the pan when you remove it after baking. Then, line the bottom and sides of the pan with heavy-duty aluminum foil. This extra step is crucial because it creates a watertight seal, preventing any water from leaking into the pan during the water bath process.

In a large mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir the ingredients together until the mixture resembles wet sand. This ensures that the butter is evenly distributed throughout the crumbs. Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or your fingers to press it down tightly, creating an even base for the cheesecake.

Bake the crust in the preheated oven for 8 minutes. This will give the crust a golden-brown color and help it set. Once it’s done baking, remove the crust from the oven and place it on a cooling rack while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

The key to a perfect cheesecake is a smooth and creamy filling. To make the filling, beat the softened cream cheese in the bowl of a stand mixer (or use a hand mixer) until it’s completely smooth. Scrape down the sides of the bowl to ensure that all of the cream cheese is evenly incorporated.

Once the cream cheese is smooth, add the sugar and vanilla extract, and beat until the mixture is fully combined. Next, add the eggs and egg yolks, one at a time, making sure to beat well after each addition. Adding the eggs one at a time helps prevent overmixing, which could cause cracks in your cheesecake. Finally, add the heavy cream and beat until just incorporated. You don’t need to overmix at this stage; just ensure that the cream is well combined into the filling.

3. Baking the Cheesecake:

Now that your filling is ready, it’s time to bake the cheesecake! Carefully pour the cheesecake filling into the cooled crust, smoothing the top with a silicone spatula. Place the springform pan into a larger, deep pan and fill the outer pan with 2 inches of hot water. This creates a water bath, which helps prevent the cheesecake from cracking by providing a gentle, even heat source. It’s an important step for achieving a smooth, crack-free surface.

Bake the cheesecake in the preheated oven for 1 hour and 10 minutes. During the baking process, the cheesecake will slowly set, and the edges will begin to turn golden. However, the center should remain slightly wobbly. After the baking time is up, turn off the oven and let the cheesecake sit in the oven for 45 minutes. Don’t open the oven door! This gradual cooling process prevents the cheesecake from experiencing a temperature shock, which could cause cracks.

4. Cool and Chill:

Once the cheesecake has finished cooling in the oven, remove it from the oven and run a knife gently around the edge of the cheesecake to loosen it from the sides of the pan. This will help prevent cracks as it cools. Let the cheesecake cool completely on a wire rack before refrigerating.

After it’s cooled to room temperature, loosely cover the pan with plastic wrap and refrigerate the cheesecake for at least 8 hours, or preferably overnight. This allows the cheesecake to firm up and set, giving it the smooth, creamy texture that we all love.