First Step. Add the Graham crackers to a food processor and pulse several times to make fine crumbs. The alternative is to place them in a plastic bag and shatter them with a rolling pin. Second Step. In a separate bowl, combine the graham cracker crumbs, a quarter cup of granulated sugar, and the melted butter. Just enough to coat the crumbs evenly. Third Step. Press the mixture firmly into the bottom of a 9-inch (23-cm) springform pan to achieve a consistent crust. To make an extra thick crust, push some of the mixture up the pan’s edges, about an inch high.

the fourth step. In a preheated oven, bake the pan for 10 minutes. Remove it from the oven and set aside to cool while you prepare the filling. Reduce the oven temperature to 300°F (150°C). FOLLOW THESE STEPS TO MAKE THE FILLING:

First Step. In a large mixing bowl, beat the softened cream cheese for two to three minutes, or until creamy and smooth. Second Step. After fully blending the cream cheese, gradually add 1 1/2 cups granulated sugar and the vanilla extract. Third Step. Add the eggs one at a time, mixing on low speed just long enough to integrate each one. Take cautious not to combine too much.

the fourth step. Combine the heavy cream and sour cream after the mixture is smooth and creamy. Finally, just before adding the all-purpose flour and a pinch of salt, combine. Fifth Step. Pour the cheesecake filling over the heated graham cracker crust in the springform pan. Bake the pan at 300°F (150°C) for 60 to 70 minutes, or until the borders are firm and the center is somewhat unstable.

Sixth Step. After turning off the oven, slightly opening the door, and allowing the cheesecake to cool for about an hour. This gradual cooling aids in the prevention of crack formation. The seventh step. Remove the cheesecake from the oven and set it in the refrigerator for at least four hours, ideally overnight. Once the cheesecake has cooled and set, remove it from the springform pan, slice it, and serve. You can eat it with or without the fruit toppings.