1. Prepare the crust:
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8–10 minutes until lightly golden. Set aside to cool.
2. Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add in 1 cup of granulated sugar, blending well. Scrape down the sides of the bowl as needed.
Add the vanilla extract and mix until combined.
Incorporate the eggs, one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
Finally, pour in the heavy cream and mix until the filling is smooth and creamy.
3. Assemble the cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 55–60 minutes, or until the center is set but still slightly jiggly. The edges should be firm and the center will continue to set as it cools.
4. Cool and chill:
