Decadent, Creamy Cheesecake - graham cracker crumbs

Method

• For the crust: Stir cookie crumbs, salt, and sugar in a bowl.
• Pour in melted butter or margarine and stir until the crumbs are all moist.
• Press crumbs in the bottom of a spring form pan.
• Bake the crust at 350F for 5-10 minutes (depending on the size of the pan - the larger, the less time it will need) or until the crust starts becoming golden.
• Cool while you prepare the cake batter.
• For the cheesecake batter: beat the cream cheese at medium speed till it is soft and creamy.
• It is important that the cheese has been warmed to room temperature for this step!
• Add in the sugar, and beat for another 2-4 minutes, until cheese is light (and not grainy).
• Add in the vanilla and beat until properly mixed.
• Add in the eggs one at a time, making sure each is well incorporated before adding in the next.
• Add the heavy cream, either on low speed or by hand.
• If you have any extra goodies to throw in (like a few tbs of jam to swirl in the batter, or extra cookie chunks), now is the time to fold those inches.
• Bake the cheesecake at 325 for 50min-1 hour and 15 min, or until it has set (besides the middle, which can still be a little jiggly).
• The rate at which the cake will finish depends on the size of pan you used and your oven!
• It is important to watch it.
• I have baked these in different ovens in the same sized pans and there is no consistency.
• When using heavy cream, I don't both with a water bath - but if you do, you will probably have to bake it a little longer.
• If mine cracks (not very often), I just top it with a chocolate ganache to fill in the cracks.
• Yum.
• When removing the cake - run a knife around the edges of the cake, to keep it from pulling away and cracking.
• You can also turn off the oven a little earlier and let it cool off gradually while it finishes cooking.
• Let the cake cool off on the counter before chilling it.
• Refrigerate for at least a few hours (ideally over night) before serving.