• Preheat oven to 325 F.

Prepare crust

• Crush graham crackers by hand or in a food processor.
  1 1/2 cups Graham cracker crumbs
• Stir together dry crust ingredients, then stir in butter.
  1 Tbsp Sugar, 2 Tbsp Brown Sugar, 8 Tbsp Unsalted butter
• Press into springform pan. The sides should be as thin as possible without falling down and the bottom should be just thick enough that the pan doesn't show through. As long as there are no holes, it's not too thin.

Prepare filling

• Stir cream cheese until smooth. Don't overbeat. 1/stir setting on a stand mixer is good.
  32 oz Cream cheese
• Add sugar and repeat.
  1 1/2 cup Sugar, 2 Tbsp Brown Sugar
• Add sour cream, vanilla, and salt. Stir until well-combined, scraping sides.
  2/3 cup Sour cream, 2 tsp Vanilla, Salt
• On low speed (1-2 on a stand mixer), add eggs slowly, beating throughout. Scrape sides.
  4 Eggs

Assemble

• Place springform onto a foil lined sheet.
• Pour filling into crust.
• Turn oven down to 315 F and bake for 75-80 minutes.

  Cheesecake should jiggle in the center and have a slight wet shine, but not look liquid in any part. Add additional time if needed. For best results, avoid opening the oven but it won't kill the cake to quickly open and jiggle the pan.
• Turn off the oven, open the door, and cool for 10-15 minutes.
• Cool on top of the oven for 10-15 minutes.
• Loosen edges from pan.
• Remove from sheet pan or add a cooling rack between pan and springform. Cool about 2 hours to room temp.
• Cover lightly with plastic and allow to set in fridge overnight (6+ hours).