Prepare the Crust Start by combining 2 cups of graham cracker crumbs with ½ cup melted butter. Stir until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to create a firm base for your cheesecake. The buttery graham cracker crust adds a delightful crunch and contrast to the smooth filling.

Make the Creamy Filling In a large mixing bowl, beat 4 packages of softened Philadelphia cream cheese until smooth. Gradually add 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Continue beating until the mixture is light and creamy. The secret to a perfect cheesecake lies in the cream cheese—Philadelphia cream cheese ensures that your dessert will be incredibly rich and velvety.

Add the Eggs Once the cream cheese mixture is well-blended, add 4 large eggs one at a time. Make sure to beat on low speed after each egg, ensuring that the mixture remains smooth. This step helps to create a light and airy texture, preventing cracks from forming on the cheesecake's surface as it bakes.

Optional: Add Sour Cream For an extra touch of creaminess, fold in 1 cup of sour cream into the mixture. This is an optional step, but it takes the richness to another level, adding a slight tang that balances the sweetness perfectly.

Bake and Chill Pour the filling into the prepared crust and bake at 325°F (163°C) for 55-60 minutes or until the center is almost set. Once baked, allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight. This chilling process gives the cheesecake time to set, ensuring a smooth and creamy texture when sliced.