Lightly adapted from Butternut Bakery.

Crust:

• 2 cups (280g) ground honey graham cracker crumbs (2 sleeves
• 1/3 cup (70g) granulated sugar
• 1/2 tsp cinnamon
• 1/2 cup (110g) butter, melted

Filling:

• (4) 8oz blocks full fat Philadelphia cream cheese, room temp
• 1 1/2 cups (300g) granulated sugar
• 3 tbsp cornstarch
• 4 large eggs + 1 egg yolk, room temp
• 1 tsp almond extract (or more if you wish)
• 2 tsp vanilla bean paste
• 2 tsp lemon juice (fresh)
• 1 cup (250g) sour cream, room temp
  
  

Make the crust: Preheat oven to 350F and prepare a 9 inch springform pan. Lightly coat the entire inside with cooking spray. Cover the bottom with parchment paper and press two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peek over top the pan just a little.

In a medium bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, cinnamon, and salt. Then stir in the melted butter until the texture of wet sand. Pour into the pan and press it down into the bottom and up the sides of the pan, using a small measuring cup to pack. It should almost reach the top. Bake for 10 minutes and allow to cool while you make the filling.

Make the filling: Drop the oven temperature to 305F (not an error) and place a large baking pan on the very bottom rack of your oven, like a roasting pan. Boil water in the electric kettle.

In a 2 cup measuring glass, beat together the eggs, lemon juice, and vanilla with a fork. Set aside.

With the paddle attachment, mix the cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds to combine.Scrape down the sides and bottom of the bowl, then mix again on low speed for another 30 seconds to smooth out.

With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3 to 4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it. Take the bowl off the mixer and use a rubber spatula to fold in the sour cream. Pour the batter into the pan and tap it against your counter a couple times to bring up any air bubbles that might have been caught in there.

Carefully pour the boiling water from the kettle into the pan on the bottom rack and place the cheesecake on the middle rack just about it. Move quickly to trap in that steam.

Bake for 1 hour and 40 minutes. It’s done when the edges are golden and the center jiggles when the pan is nudged. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit for an hour.

After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove from the pan, slice, and top as desired.