Anniversary Cheesecake

It's my 9th anniversary.  My husband keeps asking for a cheesecake.  I lost the recipe I normally use but I found Baked by an Introvert's Best Cheesecake Recipe and modified it.  He'll be so surprised.

For the Crust
2 cups cookie crumbs
1/4 cup granulated sugar
1/3 cup coconut oil melted

Boiling water

For the Cheesecake
32 ounces cream cheese softened
1 1/3 cups granulated sugar
1 cup sour cream room temperature
1 tablespoon vanilla extract
4 large eggs room temperature, lightly beaten

Directions

• Boil water for water bath.
• Move the oven rack to the lower fourth position and heat the oven to 350°F.
• Prepare the Crust: Combine the cookie crumbs, sugar, and melted coconut oil in silicone 9" pan. Press the crumb mixture evenly onto the bottom. Bake for 10 minutes. Set aside to cool while you make the filling.

• Reduce the oven temperature to 300ºF. 
• Make the Cheesecake: In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined.

• Pour the batter over the prepared crust.

• Fill a jellypan with a 1/2 inch of boiling water and place the cheesecake in the center. Bake for 1 hour 15 minutes and turn bake another 1 hour 15 minutes. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. 

• Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate before serving.

ENJOY!