Classic Cheesecake

Preheat oven to 325°F (160°C).

To make the crust, combine graham cracker crumbs and 1/4 cup sugar. Stir in the melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

In the bowl of a stand mixer with the paddle attachment, beat the softened cream cheese on low speed until smooth and creamy.

Add 1 1/2 cups of sugar and mix on low until combined, scraping down the sides of the bowl as needed.

Mix in the vanilla extract.

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix.

Tightly wrap the outside of the springform pan with heavy-duty aluminum foil to make it waterproof.

Pour the cheesecake batter over the prepared crust and smooth the top.

Place the wrapped pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.

Bake for 90 minutes. The center of the cheesecake should still have a slight jiggle.

Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight.

Once fully chilled, carefully release and remove the collar of the springform pan.

If desired, press crushed gummy candies or other sprinkles around the sides of the cheesecake for decoration.

Slice, serve, and enjoy.