Best Classic Cheesecake

Preheat oven to 325°. Grease an 8" or 9" springform pan with cooking spray.

• 1 TSPvegetable oil cooking spray

In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and salt until combined (mixture should resemble wet sand). Press into bottom and up sides of prepared pan.

• 9graham crackers, crushed
• 6 TBSPunsalted butter, melted
• 1/4 CUPgranulated sugar
• 1 PINCHkosher salt

Bake crust until fragrant and edges start to darken in color, 12 to 15 minutes. Transfer to a wire rack and let cool.

In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar until no lumps remain. Add eggs, one at a time, beating after each addition to incorporate, then fold in sour cream and vanilla. Add flour and salt and beat until just combined. Pour mixture into crust.

• 32 OZcream cheese, softened
• 1 CUPgranulated sugar
• 3eggs
• 1/4 CUPsour cream
• 1 TSPpure vanilla extract
• 2 TBSPflour wheat all-purpose enriched bleached
• 1/4 TSPkosher salt

Wrap bottom of pan in foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the sides of springform pan.

Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes. Turn off oven, prop open door, and let cool in oven, about 1 hour.

Remove foil. Refrigerate cheesecake until chilled, at least 5 hours or up to overnight.