For the Filling:
PRO TIP: using the low’ speed on your mixer, throughout the mixing process, will help to prevent adding air bubbles or pockets to your cheesecake filling.
Step 1. In a large bowl mix together the cream cheese and sugar, until smooth in consistency. Be sure to scrape the sides and the bottom of the bowl as you go, to ensure it’s all mixed in.
Step 2. Add vanilla and beat on low speed until combined. Add each egg one at a time, beating them slowly in the process. Mix in the sour cream evenly.
Step 3. Pour the cheesecake batter into the springform pan, on top of the graham cracker crust. A good habit is to tap the bottom of your pan on your counter a few times after pouring. This will reduce or eliminate any bubbles inside your batter.
Step 4. Carefully place the springform pan into the roasting pan, and place the roasting pan into the oven.
Step 5. Again, very carefully, pour the boiling water from the stove top, into the roasting pan. Do not exceed 1 inch of water (in height) surrounding the springform pan.
Step 6. Bake until cheesecake is set. This will take about 70-80 minutes depending on your oven. The cake should not look like liquid but, should still jiggle just a little in the pan when nudged. It will continue to cook as it cools, don’t worry!
Step 7. After your timer has gone off and your cheesecake it through baking, turn off your oven. Do not remove your cheesecake from the oven! Instead, crack the oven door a tad, and allow the cheesecake to sit for at least an hour before removing it.
Step 8. After the cheesecake has cooled for the hour (or more) in the oven, remove the roasting pan with the cheesecake. Then you can remove the cheesecake from the roasting pan.
Step 9. Run a thin knife along the sides of the cheesecake and the pan to make sure it doesn’t stick. Sticking will cause the cheesecake to crack as it further cools.
Step 10. Cover your cheesecake, while still in the springform pan, with plastic wrap. Place in the refrigerator for at least 8 hours but, preferably overnight.