### Ingredients
*For the Crust:*
– 1½ cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
*For the Filling:*
– 32 oz (4 packages, 8 oz each) cream cheese, softened
– 1½ cups granulated sugar
– 1 cup sour cream
– 1 tsp vanilla extract
– 4 large eggs
– 2 tbsp all-purpose flour
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### Instructions
1. *Prepare the Crust:*
– Preheat oven to 325°F (165°C).
– In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
– Press this mixture evenly into the bottom of a 9-inch springform pan.
– Bake for 10 minutes. Remove and let cool.
2. *Make the Filling:*
– In a large bowl, beat the cream cheese and sugar until smooth and creamy.
– Add sour cream, vanilla, and flour, mixing until just combined.
– Add the eggs one at a time, mixing gently after each addition to avoid overbeating.
3. *Bake in a Water Bath:*
– Pour the filling over the cooled crust.
– Place the springform pan inside a larger roasting pan and add hot water until it reaches halfway up the sides of the springform pan.
– Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
– Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.
4. *Chill and Serve:*
– Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
– Before serving, run a knife around the edges to loosen, then remove the sides of the pan.
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Enjoy your smooth, rich, and creamy New York Cheesecake!
