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Prepare crust by combining graham crumbs, brown sugar and melted butter.
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Press into the bottom and halfway up the sides of a 9" springform pan.
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Wrap the bottom of the springform pan with heavy duty aluminum foil - use the extra large size.
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Bake at 350º for 8 minutes.
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While the crust cools, prepare the filling.
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Beat together until smooth - 4 packages of cream cheese with 1 3/4 cups sugar, sour cream and vanilla.
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Whisk the eggs together in a separate bowl and then beat into the cream cheese mixture until combined.
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Pour the filling into the crust and place the cheesecake in a large roasting pan.
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Fill the roasting pan with boiling water to a depth of about 1". Note: If you don't use extra large heavy duty foil, you may end up with a soggy crust...yuck!
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Bake at 475º for 12 minutes and then turn the oven down to 350º and bake an additional 50 minutes until the top is golden brown. Note: you do not need to open the oven or remove the cheesecake when adjusting the temperature.
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Once the cheesecake is done, remove the cheesecake from the water bath and remove the aluminum foil.
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Allow to cool completely at room temperature.
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When the cheesecake is cool, prepare the topping.
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Beat together one package of cream cheese, 1/2 cup sour cream, 1/2 cup sugar and 1 teaspoon of vanilla.
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Fold in the whipped topping.
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Spread on top of cheesecake.
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Cover and refrigerate at least 4 hours before serving.
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WOW your guests with this one!