• Preheat oven to 325F (if your oven runs hot, then user a lower temp)

Crust

• Make the crust by combining crumbs, sugar, and sugar, and stir well.
• Add the melted butter and use a fork to combine well.
• Press the crumbs firmly into the bottom of your the pan (Can do it up on the sides also). Also you can save a few crumbles for decorating.
• Put in refrigerator and set aside till firm

Cheesecake

• Use a hand mixer and mix cream cheese(till smooth and creamy and do not overbeat as that incorporates air into the mix).
• Add the sugar and mix again till creamy
• Add sour cream, vanilla extract, and salt and combine well.
• Lightly beat the eggs
• Slowly, add the lightly beaten eggs one at a time and mix ONLY with a spatula.
• Make sure to incorporate the eggs well into the mix.
 (do not use the mixer to add the eggs)
• Pour the batter into the pan. (If you are worried about your pan leaking, place a bigger baking tray under your pan)
• Bake at 325 for about 65 mins or till sides are light brown - (do not overbake the cake.) The top might be slightly brown.

If Using A Water Bath

• Wrap the outside of the pan in foil, covering the bottom and all the way up the edges.
• Set the wrapped pan in a larger baking pan. Pour boiling water into the larger pan around halfway up the sides of cheesecake pan, or how high you went with the foil.
• Move carefully to oven and bake

Cake After It Comes Out Of The Oven

• The cake will have a slight jello feeling texture in the middle, the cake will continue to cook even after you take it out of the oven. Also, the cake may not completely set until it is cooled in the refrigerator. (don't panic)
• If you baked using a water bath, let it sit in the warm water for at least an hour before removing the cheesecake pan of it.
• Let the cake cool.
• After 15 minutes loosen the crust by running a knife along the inside edge (this will prevent the cracks as it cools)
• Cool the cheesecake at room temperature (do not put in refrigerator till completely cool)
• Wrap the pan with plastic wrap and refrigerate overnight or for a minimum of 4-6 hours before serving.
• Let the cheesecake rest for 30 minutes (outside of the refrigerator) before serving.