Heat the oven to 325 degrees Fahrenheit and grease the bottom of the
pan with 1 tablespoon of melted butter. Set aside.
Combine the graham cracker crumbs, 1/4 cup of melted butter and 1/4
cup of sugar in a small bowl with the large fork. Mix until the crumbs
are coated with butter.
Empty the contents into the prepared pan and push down firmly on the
base. Use your fingers, or the back of a fork, to form a solid crust.
the cheesecake filling
In a medium bowl, blend the eggs, sour cream, and vanilla on medium
speed with the hand mixer. Add the cream cheese, ¼ cup of sugar, and
1 tablespoon of butter. Mix on low speed until combined.
Using cream cheese at room temperature will
make it easier to blend.
Pour the cheesecake filling over the graham cracker crust and spread
evenly across the pan.
Bake the cheesecake for 50 minutes to an hour, then broil for five to
eight minutes, or until the top begins to brown.
Leave the cheesecake to set
Remove the pan from the oven and set on a cooling rack for 10 to 15
minutes before refrigerating it. Leave it to cool and set for at least
three to four hours, or overnight for the best flavor and texture.