Ingredients

1 ½ to 2 cups finely crushed sugar cookies

½ cup melted unsalted butter

1-2 tablespoons granulated sugar (optional)

Three (8-ounce) blocks full-fat cream cheese, softened to room temperature

1 to 1 ¼ cups granulated sugar

3 large eggs, at room temperature

½ cup sour cream or full-fat Greek yogurt, at room temperature

1 tablespoon vanilla extract

½ teaspoon almond extract (optional)

2 tablespoons all-purpose flour or cornstarch

Whipped cream or Cool Whip (for garnish)

Extra crumbled sugar cookies (for garnish)

Sprinkles (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. If using a water bath, wrap the outside of the springform pan with two layers of heavy-duty aluminum foil.

Step 2: In a medium bowl, combine the finely crushed sugar cookies with melted butter and optional granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8-10 minutes until lightly fragrant and set. Remove from the oven and let cool slightly.

Step 3: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the granulated sugar and beat until well combined. Mix in sour cream (or Greek yogurt), vanilla extract, almond extract if using, and flour or cornstarch until just combined. Add the eggs one at a time, beating on low speed until each egg is just incorporated.

Step 4: Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles. If using a water bath, place the foil-wrapped pan into a larger roasting pan and pour hot water into the roasting pan halfway up the sides of the springform pan. Transfer to the oven.

Step 5: Bake for 60-75 minutes, or until the edges are set and lightly golden but the center still jiggles slightly. Turn off the oven and crack the door open about an inch. Leave the cheesecake inside for 1 hour to cool slowly. Then remove and cool completely on a wire rack for 1-2 hours.

Step 6: Once completely cool, cover the springform pan loosely with plastic wrap and refrigerate for at least 6 hours, ideally overnight.

Step 7: When chilled, run a thin knife around the edges before releasing the springform sides. Slice with a sharp, warm knife and garnish each slice with whipped cream, extra cookie crumbs, and sprinkles.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.

If you don’t have sour cream, full-fat Greek yogurt makes a great substitute.

To prevent cracks, mix ingredients until just combined and bake in a water bath for gentle heat.

Try adding lemon zest or a cinnamon sprinkle to the crust for a flavor twist.

Store leftover cheesecake slices with a piece of parchment paper between layers to prevent sticking.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is best for easy removal, but you can use a regular 9-inch cake pan lined with parchment paper. Just be careful when removing the cheesecake, as it will be more delicate.

Why is my cheesecake cracking?

Cracks often form from overmixing, baking at too high a temperature, or rapid cooling. Mixing just until combined, using a water bath, and cooling the cheesecake slowly in the oven helps prevent cracks.