CHEAT DAY: Cheesecake

Ingredients:

Crust:

• 1 1/4 cup graham cracker crumbs

• 1/4 cup granulated sugar

• 5 tablespoons butter melted

Filling:

• 40 ounces cream cheese room temperature

• 1 1/4 cups granulated sugar

• 1/2 cup sour cream room temperature

• 2 teaspoon vanilla extract

• 4 large eggs room temperature

Utensils:

• food processor or high speed blender

• mixing bowl

• whisk

• measuring cup

• rubber spatula

• 9-inch springform pan

• stand mixer with ladle attachment or large mixing bowl with hand mixer

• wooden spoon

Instructions:

1. prepare ingredients

2. place the oven rack in the center of the oven and preheat to 350°F

3. get a mixing bowl and add 1 1/2 ups of graham cracker crumbs

4. add 1/4 cup of sugar to the bowl

5. add 5 tbsp of melted butter to the bowl and whisk together until the crumbs are fully coated in butter

6. pour the mixture into a springform pan and use the bottom of a measuring cup to press the crust into the bottom and half way up the sides of the pan

7. place in the oven at 350°F for 7 minutes then remove and set aside

8. reduce the oven temperature to 325°F

9. in the bowl of a stand mixer, add 40 oz of cream cheese

10. beat on medium-high speed for 30 seconds until smooth

11. scrape down the sides and bottom of the bowl

12. add 1 1/4 cups of sugar to the bowl

13. add 1/2 cup of sour cream to the bowl

14. add 2 tsp of vanilla extract to the bowl and mix again on medium-high speed until smooth and incorporated

15. scrape down the sides and bottom of the bowl and mix on low speed

16. as the mixer is mixing, add 4 large eggs, one at a time, making sure each egg is mixed before adding the next

17. once you've added all the eggs, mix on medium-high speed for a few seconds

18. scrape down the sides and bottom of the bowl again and mix once more on medium-high speed until everything is mixed and smooth

19. once the batter is completely smooth, tap the bowl on the counter for about a minute to remove as many air bubbles as possible

20. pour the filling into the crust and gently smooth the top

21. place in the oven at 325°F for 30 minutes

22. once that time has elapsed, reduce the oven temperature to 250°F, without opening the oven door, and bake for an additional 45 minutes

23. once this time has elapsed turn off the oven, without opening the door, and allow the cheesecake to sit in the oven for an additional 30 minutes

24. once this time has elapsed, slightly crack open the oven door using a wooden spoon to prop the door and allow the cheesecake to sit and cool in the oven for 1 hour

25. once this time has elapsed, remove the cheesecake from the oven and let it sit on the counter for 3-4 hours until it has been brought down to room temperature

26. once the cheesecake is at room temperature, place it in the fridge for 6 hours-overnight until completely chilled

27. once this time has elapsed you can remove the springform pan and serve

For serving, decorate with desired toppings and serve.