Baked Vanilla Cheesecake with Graham Cracker Crust

Line the bottom of a 9-inch springform pan with parchment paper. Spray the bottom and sides of the pan with baking spray and set aside.

PREPARE CRUST: Preheat oven to 325-degrees. In a medium sized bowl, mix together the melted butter, graham cracker crumbs, brown sugar and salt. Press the mixture onto the bottom and sides of the prepared springform pan. Bake crust in 325-degree oven for 10-minutes. Prepare cheesecake filling while the crust bakes. Remove the crust from the oven when done baking and let it set on the counter until the cheesecake filling is ready to be poured in it.

Reduce the oven to 300-degrees.

CHEESECAKE: In the bowl of a stand mixer, with the paddle attachment affixed, add the cream cheese. Mix on low until creamy. Scrape down the sides of the bowls needed. Add the sugar and flour to the cream cheese and mix on low speed until combined. Mixing on low speed prevents air from getting into the mixture, which will cause cracks when baking. Scrape down the sides of the bowl.

Add the salt, nutmeg, sour cream and vanilla extract to the mixture and mix on low until well combined.

Add the eggs one at a time to the mixture, ensuring each egg is fully mixed in before adding the next egg. Scrape down the sides of the bowl and ensure all of the ingredients are combined.

Pour cheesecake batter into the baked crust. Tightly wrap the outside of the springform pan in foil to prevent any water from seeping into the pan. Using extra-wide foil that covers the entire bottom and sides of the pan in one piece, is recommended. For extra protection, you can place the foil covered pan in a crockpot liner bag and roll the bag down just below the sides.

Take a baking dish large enough to place the springform pan in and add enough warm water that the water reaches halfway up the sides of the springform pan.

Bake in 300-degree oven for 75-minutes. The center will be set but still jiggly. After the 75-minutes is up, turn the oven off, but leave the cheesecake in the oven (with the oven closed) for an additional 30-minutes. After 30-minutes, crack the oven door open and allow cheesecake to cool in the oven for another 30-minutes.

Remove the cheesecake from the water bath and set on the counter to cool for another 30-minutes. Place the cheesecake in the refrigerator, uncovered. Once cheesecake has chilled for 5-6 hours, or overnight, remove the cheesecake from the springform pan and serve.