1-First Step: Prep the pan and oven Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9-inch springform pan with non-stick spray, then wrap the bottom and sides with multiple layers of heavy-duty aluminum foil. This foil wrap matters because it protects the pan from water seepage during the water bath. If you want easier release later, you can also line the bottom of the pan with parchment paper before adding the crust.

2-Second Step: Make and bake the crust In a bowl, combine 2 cups graham cracker crumbs, 1/3 cup sugar, and 7 tablespoons melted butter. Stir until everything looks evenly coated and sandy. Press the mixture firmly into the prepared springform pan, making sure the bottom is packed well and the edges are even. Bake the crust for 8 minutes, then set it aside to cool while you make the filling.

3-Third Step: Beat the cream cheese mixture Add the room temperature cream cheese to a stand mixer, hand mixer bowl, or food processor. Beat until completely smooth. Scrape down the sides and bottom of the bowl, then add 1 and 1/2 cups granulated sugar and 1 tablespoon pure vanilla extract. Mix again until the batter looks creamy and glossy.

4-Fourth Step: Add the eggs slowly Add the 5 large eggs and 3 large egg yolks one at a time. Mix thoroughly after each addition, but do not overmix. Overmixing can add too much air, which can lead to cracks or a souffle-like texture instead of a dense cheesecake. Keep the batter smooth and gentle.

5-Fifth Step: Stir in the heavy cream Pour in 1/2 cup heavy cream and mix just until combined. If you want a softer, richer texture, you can add an extra 1/4 cup heavy cream. The batter should look thick, smooth, and pourable.

6-Sixth Step: Assemble and set up the water bath Pour the batter over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Then add about 2 inches of hot water to the roasting pan to create a water bath. The water bath helps the cheesecake bake slowly and evenly, which keeps the center silky and the top from cracking.

7-Seventh Step: Bake the cheesecake Bake the cheesecake for 1 hour and 10 minutes. The edges should look firm, while the center should still have a slight wobble. That wobble is a good sign. It means the cheesecake is almost set without drying out.

8-Eighth Step: Cool it slowly Turn off the oven and leave the cheesecake inside with the door closed for 45 minutes. This gentle cooling helps prevent sudden temperature changes, which can cause cracks. After that, remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.

9-Ninth Step: Chill before serving Place the cheesecake on a cooling rack until it reaches room temperature. Then cover it loosely with plastic wrap and chill in the refrigerator for at least 8 hours or overnight. This step is not optional if you want the best texture. A fully chilled cheesecake slices cleanly and tastes better too.

10-Final Step: Slice and serve When you are ready to serve, use a sharp knife wiped clean between each slice. Top the cheesecake with freshly whipped cream, chocolate sauce, or fruit sauce if you like. For another fun dessert idea, you might also like these cannoli cheesecake bars, which bring a similar creamy flavor in a handheld form.