Cheesecake with sour cream and cream cheese

Ingredients:

Cake

• 1 cup crushed graham crackers
• 1/4 cup melted butter
• 1 tbsp. sugar

Filling

• 450 g cream cheese, room temperature
• 2/3 cup sugar
• 1 cup sour cream
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 0.5 cups heavy cream
• For serving: fresh or canned berries or raspberry sauce

Preparation:

1. Position the rack on the middle shelf of the oven and preheat the oven to 175°C.
   
   Prepare the crust. In a small bowl, combine crushed graham crackers with melted butter and sugar. Spread the mixture in the bottom of a 9-inch springform pan and press evenly into the pan. Bake until golden brown, about 10-12 minutes. Cool in the pan on a wire rack.
2. Reduce the oven temperature to 160°C (325°F). In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the cream cheese mixture on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. Stop the mixer as needed to scrape down the sides of the bowl. Stir in the sour cream. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the filling into the prepared pan with the crust.
3. Bake until the top of the cheesecake is lightly browned but the center is still jiggly, about 45 minutes. Cool the cheesecake in the pan on a wire rack. Cover with plastic wrap and refrigerate overnight.
4. To remove the dessert from the pan, run a spatula or knife between the cheesecake and the sides of the pan. Open the pan and remove the ring.
5. Slice the cheesecake and serve with berries and raspberry sauce.