Double Crust Cheesecake

Here’s a Double Crust Cheesecake recipe for you!

Ingredients:

Crust:

• 2 cups graham cracker crumbs
• ½ cup butter (melted)
• ¼ cup sugar
• ½ cup pecans (finely chopped, optional)

Cheesecake Filling:

• 4 (8 oz) packages cream cheese (softened)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 2 tbsp all-purpose flour

Topping:

• ½ cup graham cracker crumbs
• 2 tbsp butter (melted)
• 1 tbsp sugar

Instructions:

1. Prepare the Bottom Crust:
   • Preheat your oven to 350°F (175°C).
   • Mix together the graham cracker crumbs, sugar, melted butter, and pecans in a bowl.
   • Press the mixture into the bottom of a 9-inch springform pan.
   • Bake the crust for 8-10 minutes until golden. Let it cool.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese until smooth.
   • Add the sugar and vanilla extract, beating until well combined.
   • Add the eggs one at a time, mixing on low speed after each addition.
   • Stir in the sour cream and flour until smooth and creamy.
3. Prepare the Top Crust:
   • In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
   • Set aside.
4. Assemble the Cheesecake:
   • Pour half of the cheesecake filling over the cooled bottom crust.
   • Sprinkle a layer of the prepared top crust mixture over the filling.
   • Pour the remaining cheesecake filling over the top.
5. Bake the Cheesecake:
   • Place the cheesecake in the oven and bake for 50-60 minutes until the center is set but slightly jiggly.
   • Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
6. Chill and Serve:
   • After cooling, refrigerate the cheesecake for at least 4 hours or overnight.
   • Before serving, garnish with additional crumbs or whipped cream, if desired.

Enjoy your rich and decadent double-crust cheesecake!