Most people prefer a graham cracker crust but I use a flour and pecan crust for this cheesecake...I'm not a big fan of graham crackers.
I also put a parchment paper collar on my pans...that allows the cheesecake to rise, swell and contract without cracking. I posted a picture of another cheesecake that I make with the collar still attached so you can see what it looks like.
Best Ever Sour Cream Cheesecake
3 cups graham cracker crumbs
1/4-cup sugar
1/2 cup butter-melted
Note-I used 2 cups of graham cracker crumbs and added the butter a little at a time until I felt the crust was right. I don't like a really thick crust.
Filling:
1-cup sour cream
4 packages (8 oz each) cream cheese, softened to room temperature
1-1/4 cups sugar
3 tablespoons flour
3 tablespoons lemon juice
1 tablespoon vanilla
4 large eggs
2 large egg yolks
Place a baking pan of water on the oven rack right below the rack that the cheesecake will be on. Preheat oven to 300º
Make crust: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and melted butter until they are well combined. Press mixture on bottom and sides of 9-inch spring form pan, to form a rim all around. Refrigerate until needed.
Make filling and pour into crust-lined pan.
Bake at 300º for 1-1/2 hours.
Allow to cool to room temperature then refrigerate overnight.
