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.
Experience the Richness of Double Crust Cheesecake!!
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