Creamy Cheesecake with Cookie-Crumb Crust

By Castrofilippo

Ingredients

• CRUST
• 1 cup crushed graham crackers or crisp chocolate cookies
• 6 tablespoons butter, melted
• FILLING
• Four 8-ounce packages cream cheese, at room temperature.
• 6 large eggs, at room temperature
• 1 3/4 cups sugar
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract

Details

Servings 12

Preparation

Step 1

1 .Preheat the oven to 325 F.

2. Make the crust: In a bowl, mix the crumbs and butter with a fork until well blended. Scrape the crumb mixture into an 8-inch square or a 9-inch round springform pan. Using the back of a spoon or your fingers, press the crumbs into a 1/4-inch layer onto the bottom and up the sides of the pan to within 1 inch of the top. refrigerate for 20 minutes or until set.

3. Make the filling: In a large mixing bowl, with the mixer at medium speed, beat the cream cheese until smooth. Add the remaining ingredients and beat until just blended. Scrape the cream cheese filling into the crumb-lined pan. Bake for about 1 hour and 20 minutes, or until lightly golden on top.

4. Turn off the oven and let the cake stand in the oven for 1 hour.

5. Remove the cake from the oven and set the pan on a wire rack. Run a sharp, thin knife between the cheesecake and the side of the pan to prevent it from cracking once it has chilled. Let cool completely. Cover the cake with aluminum foil and chill overnight before serving.

6. To serve, garnish the cake with raspberries, overlapping slices of strawberries, or kiwi, or berries with port.