Double Crust Cheesecake Recipe

Ingredients:

For the outer crust:

• 1 package of Graham crackers or 2 1/4 cups crushed Graham crackers
• 1/2 cup melted butter

For the inner crust:

• 1/2 package of Graham crackers or 1 1/8 cups crushed Graham crackers
• 1/2 cup melted butter

For the filling:

• 3 (8-ounce) packages of cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/4 cup all-purpose flour
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Make the outer crust: In a medium bowl, combine the Graham cracker crumbs and melted butter. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
3. Bake for 10 minutes. Remove from oven and let cool.
4. Make the inner crust: In a medium bowl, combine the Graham cracker crumbs and melted butter. Press the mixture evenly over the cooled outer crust.
5. Make the filling: In a large bowl, beat the cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the flour, sour cream, and vanilla.
6. Pour the filling over the inner crust.
7. Bake for 45-50 minutes, or until the filling is set.
8. Let the cheesecake cool completely in the springform pan before removing the sides.
9. Refrigerate for at least 4 hours before serving.
10. Serve with your favorite topping, such as fresh fruit, whipped cream, or chocolate sauce.

Recipe Notes

• For a richer filling, use full-fat cream cheese and sour cream.
• To prevent the cheesecake from cracking, don’t overbake it.
• For a smoother texture, use a food processor to crush the Graham crackers.
• The cheesecake can be stored in the refrigerator for up to 3 days.

Enjoy!