Perfectly Creamy Cheesecake

Preheat the oven to 300°F (150°C).
For the crust, place the graham crackers and sugar in a food processor. Process until finely chopped. Add the butter and pulse until moist. Press the crumb mixture into the bottom of 9" (23-cm) Springform Pan. Bake for 10 minutes. Remove from the oven and place on a cooling rack.
For the filling, beat the cream cheese, sugar, and flour using a hand mixer on medium speed until smooth. Add the eggs, one at a time. Mix at a low speed until just blended. Stir in the sour cream, lemon juice, and vanilla. Pour the filling into the crust.
Bake until the cake’s center appears nearly set when gently shaken (the center will firm as it cools), 55–60 minutes.
Remove the pan from the oven and place on a cooling rack. Carefully run a sharp knife around the edges of the cheesecake to loosen it from the pan; cool completely.
Cover and refrigerate for at least 4 hours or overnight. Release the collar from the pan. Top with pie filling before serving, if you’d like.

Ingredient :

Crust
8 graham crackers, broken into pieces
1 tbsp (15 m) sugar
¼ cup (60 mL) butter or margarine, melted

Filling
3 pkg (8 oz./250 g each) cream cheese, softened
1 cup (250 mL) sugar
¼ cup (60 mL) all-purpose flour
3 eggs, room temperature
½ cup (125 mL) sour cream
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vanilla
Optional: 1 can (19 oz./540 mL) cherry or blueberry pie filling