The best cheesecake

Ingredients:

Cake

• 6 tablespoons unsalted butter
• 1.5 cups crushed graham crackers
• 2 tablespoons of sugar
• A pinch of fine salt

Cheesecake

• 4 packages of 220g cream cheese, room temperature
• 2 tbsp. sugar
• 1 cup sour cream
• 2 tbsp vanilla extract
• 4 large eggs at room temperature

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 160°C.
2. Cake:
   
   Place the butter in a medium microwave-safe bowl, cover with a paper towel, and melt in the microwave in 10-second intervals. Grease a 9-inch (22-cm) baking dish with a small amount of the melted butter.
3. Mix the remaining butter with crushed crackers, sugar, and salt. Spread the mixture in the bottom of the pan and press down until evenly distributed to the edges. Bake until golden brown, 15-18 minutes. Let cool. Place the pan on a large sheet of foil and fold it over the sides. Place the pan in a roasting pan.
4. Cheesecake:
   
   In a large bowl, beat the cream cheese and sugar with a mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until smooth. Beat in the eggs one at a time, using your hands. Be careful not to overmix, or the cheesecake will crack. Pour the filling into the crust and spread it evenly with a spatula. Pour enough hot water into a roasting pan to come about halfway up the sides of a foil-lined pan. Bake until the outside of the cheesecake is set but the center is still slightly runny, about 1 hour and 20 minutes.
5. Turn off the oven and leave the cheesecake in the oven for another hour. Transfer the cheesecake to a wire rack. Run a knife around the edge and let cool to room temperature. Cover and refrigerate for at least 8 hours.
6. Run a knife around the edge of the cheesecake again and remove it from the pan. Transfer it to a serving platter or cake stand and smooth the edges with a knife.
   
   Cake:
   Grind about 12 ounces (380 g) of graham crackers in a food processor until fine crumbs form.