Classic cheesecake recipe

Ingredients

Crust

• 2 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter melted

Filling

• 3 packages regular cream cheese (8oz each for a total of 24 oz or 750g)
• 1 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 cup heavy whipping cream 30-35% fat ONLY

Instructions

• Line a 9" Springform pan with parchment paper for easy removal if desired (totally optional!).
• Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of the pan and about 1" up the sides.
• In a large bowl, beat room temperature cream cheese with an electric or stand mixer until it is smooth. 
• Add the sugar and vanilla and beat on high until smooth.
• Add the cream, and beat on low until incorporated, then beat on high until thick and fluffy. Adjust sugar to your tastes if desired.
• Pour cream cheese mixture into prepared crust, cover and refrigerate at least 6 hours, or overnight.
• Serve with sweetened whipped cream and toppings as desired. Leftovers can be refrigerated up to 3 days.