Method:
Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well blended.
- Press half of the mixture firmly onto the bottom of a 9-inch springform pan to form the first crust layer.
- Reserve the remaining crumb mixture for later.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar and continue beating until well incorporated.
- Add the vanilla extract and mix until combined.
- Beat in the eggs, one at a time, scraping down the sides of the bowl as needed.
- Stir in the sour cream until the filling is smooth and velvety.
Assemble and Bake:
- Pour half of the cheesecake filling over the first crust layer in the springform pan, spreading it evenly.
- Sprinkle the reserved graham cracker crumb mixture over the cheesecake filling to create the second crust layer.
- Carefully pour the remaining cheesecake filling over the crumb layer, spreading it gently to cover the crumbs.
Bake and Cool:
- Place the springform pan on a baking sheet to catch any potential leaks and bake in the preheated oven for 55-65 minutes, or until the center is almost set. The edges should be slightly puffed but the center should still jiggle slightly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
Serve and Enjoy:
- When ready to serve, carefully remove the sides of the springform pan.
- If desired, top the cheesecake with fruit preserves or fresh fruit, and a dollop of whipped cream.
- Slice and serve this decadent Double Crust Cheesecake to wow your guests or simply indulge yourself in a luxurious dessert experience.
