5 blocks cream cheese
16 oz sour cream
1 cup of sugar
teaspoon vanilla extract
2 Cups graham crackers..usually 2 packs
Pre bake the crust and a stick of melted butter.
BTW this makes a 10" cheesecake so less cream cheese if your making a smaller one and probably only 8 oz of sour cream. Most cheesecakes are about 8". I've honestly never made a 8" only ever used the 10" springform pan. Make sure all ingredients are at room temperature.
Mix the cream cheese first, then mix in the sour cream. After that is mixed well and smooth mix in the sugar vanilla, then mix in the eggs but only till they are just mixed in Don't want to over beat when the eggs are in. I bake mine on 300, some say it's ready when the center slightly wiggles but I look for a temperature of 156 or so around the center. 160 is the spot it needs to be but it will get there after sitting in the oven with the door open once it's around 156 or so.
I had to give it a LIKE. I have been inspired. So many flavor variations that I never would have thought of. Now I'm thinking of a few new ones. I gotta start looking into some of these and nail down the basics of making flavor variations.