Perfect Cheesecake Every Time

1-1/2 c. crushed graham crackers
1 t. white sugar
1/8 t. ground cinnamon (optional)
1/4 c. chopped pecans (optional)
4 T. melted butter
2 8-oz. packages cream cheese, softened
3 eggs
1 c. sugar
1 t. vanilla extract
1 16-oz. container sour cream

Preheat oven to 350 degrees. Whisk together the crushed graham crackers, 1 t. sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9" springform pan.

Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.

Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 c. sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; overmixing causes the cheesecake to crack. Pour into the cooled crust.

Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Serves 8.

Adapted from allrecipes.com.