Cheesecake anyone?????

Cheesecake ready to go into the oven

starting to put graham cracker crust in bottom

graham cracker crust

cheesecake!!!

My husband's favorite dessert is cheesecake.   It's a labor intensive dessert that I usually make once or twice a year--either because he's craving it, it's a special occasion....or I need to make a show stopping dessert.  It's my absolute favorite cheesecake recipe. 

Now my dad has been making cheesecakes for a long time...it's his signature dessert recipe....and my mom loves his recipe, but once I brought her my cheesecake and she began requesting my cheesecake--the secret is that it's a modified version of his recipe!  Shh...don't tell!  Im making it today to celebrate my family and New Years!!!!

Ingredients

• cups finely crushed graham crackers (from 15 sheets)
•  4 Tbsp granulated sugar
•   8Tbsp salted butter , melted (one stick)
• 4 (8 oz) pkg cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 Tbsp all-purpose flour
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Pour graham cracker mixture in a 9 inch springform pan, press into an even layer---even coming up sides.  Refrigerate pan while making filling. 
2. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Pour mixture into springform pan.  Bake in preheated oven 45 minutes to an hour, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled.