Simple New York-Style Cheesecake

Preheat the oven to 400°F.

Lightly grease the sides of a 9-inch spring form pan with softened butter.

Cut a circle of parchment paper to fit the bottom of the pan. Lay the circle on the bottom of the spring form pan.

Create four sheets of aluminum foil approximately 18-inches long each. Lay one sheet of foil over another to create a cross.

Make another foil cross with the remaining two sheets, and position it at an angle over the first cross, creating a jagged circle.

Place the spring form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan. Pack the foil closely against the sides of the pan.

Place the graham crackers in the bowl of a food processor or high-powered blender. Pulse into fine crumbs.

Add the brown sugar, cinnamon, and salt to the graham cracker crumbs. Pulse the mixture a few more times to combine.

Transfer the crumb mixture to a mixing bowl.

Place the butter in a microwave-safe bowl. Microwave on high until melted, 45-60 seconds.

Pour the melted butter over the graham cracker crumbs. Use a large fork to mix until the crumbs are evenly moistened and hold together when pinched.

Carefully turn the graham cracker crumb mixture into the spring form pan.

Using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an even crust.

Bake the crust on the middle rack of oven until the edges just begin to brown, 9-11 minutes.

When the crust is done, remove from the oven and set aside to cool.

Reduce the oven temperature to 350°F.

Place the cream cheese and sugar into a stand mixer bowl or large bowl. Beat with on medium-high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.

Add the sour cream, vanilla extract, and salt to the bowl. Continue to beat on medium-high speed until the sour cream is fully incorporated into the cream cheese, 1-2 minutes.

Use a rubber spatula to scrape down the sides of the bowl.

Add the eggs one at a time, mixing on the lowest speed just until no yellow streaks remain. The batter should be ivory-colored and the consistency of yogurt.

Pour the batter into the cooled graham cracker crust.

Lightly tap the spring form pan on a counter top 4-5 times to release any air bubbles.

Place the spring form pan inside a large roasting pan. Carefully fill the roasting pan with water until it reaches about 3/4-inch up the sides of the spring form pan.

Bake the cheesecake on middle rack of oven until the edges are firm, and the center is still slightly wobbly when shaken, 75-90 minutes. Do not open the oven door while it bakes.

Check to see that the cheesecake is done. Add time as needed, and when done, turn off the oven and crack the door open 1-2 inches. Allow the cheesecake to rest in the oven for 1 hour.

Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight.

To unmold the cheesecake, carefully run a butter knife around the inside edges of the pan. Undo the clasp and slowly remove the sides in an upward motion.

Slice and serve. Leftover cheesecake can be stored in an airtight container in the refrigerator for 3 days, or frozen for up to 2 months