NY Style Vanilla Cheesecake

Tools:

-Stand or hand mixer

-9X9 Springform pan 

-Roasting pan that Springform pan can fit in

-Slowcooker liner

Filling:

-2 8oz blocks of softened cream cheese

-1 cup of sour cream

-3 eggs

-1 cup of sugar

-zest of 1 lemon

-1 tablespoon of vanilla 

Crust:

-2 cups of graham cracker crumbs (I make mine because I like it crunchy/textured)

-1 stick of melted butter

-1 teaspoon of ground cinnamon

1. Pre-heat oven to 325º and boil a pot of water (enough to reach halfway up springform pan) 
2. Add graham crackers to ziplock bag and crush with rolling pin until desired texture. Can also do this in a food processor. Add to a mixing bowl and mix in cinnamon & melted butter.
3. Press graham cracker mixture into greased springform pan using measuring cup & bake for 5 min. Once out set aside.
4. In a stand mixer or bowl add 2 blocks of softened cream cheese and mix on medium speed until smooth.
   
5. In a bowl beat 3 eggs together then add eggs to the cream cheese in batches mixing and scraping the bowl in-between each egg being added
6. Add sour cream, vanilla, & lemon zest and mix until combined. 
7. Slowly add sugar while mixing on medium speed
8. Place springform pan into slow cooker liner. Then, pour cheesecake mixture into the pan smoothing the top with offset spatula. 
9. Next, place springform pan into roasting pan and onto the center rack in oven. Slowly pour boiling water into the roasting pan being careful not to get any in the slow cooker liner or on the cheesecake filling. Fill just until water is halfway up springform pan.
10. Bake cheesecake about 45 min or until center is still jiggly. Let cool on counter then wrap in plastic wrap and place in the refrigerator overnight. 
11. Take knife and go around pan to unmold from springform pan. Slice & serve as you like

Can top with your favorite toppings, fresh fruit, or sauces

*All ingredients should be room temperature