Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.

3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a glass to compact it tightly.

4. Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.

Step 2: Prepare the Cream Cheese Filling

1. In a large bowl, beat the softened cream cheese until smooth and creamy (about 2-3 minutes).

2. Add the sugar and vanilla extract, and continue to beat until well incorporated.

3. Add the eggs, one at a time, beating slowly after each addition.

4. Stir in sour cream, heavy cream, and flour (if using). Mix gently until smooth. Avoid over-mixing, which can cause cracks.

Step 3: Assemble and Bake

1. Pour the cream cheese filling over the prepared crust.

2. Tap the pan gently on the counter to release any air bubbles.

3. Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan (this is a water bath or “bain-marie” to prevent cracking).

4. Bake for 55–70 minutes, or until the center is almost set but still slightly jiggly.

Step 4: Cool and Chill

1. Turn off the oven and crack the oven door open. Let the cake sit in the oven for 1 hour.

2. Remove the cheesecake from the water bath and let it cool to room temperature.

3. Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

Step 5: Add Toppings and Serve

1. Once chilled, remove the cake from the springform pan.

2. Top with fresh berries, fruit compote, or your favorite topping.

3. Slice with a hot knife for clean edges and serve chilled.