Two-Layer Cheesecake

🥘 Ingredients

• cinnamon
  1.5 tsp (3 g)
• cream cheese
  24 oz (680 g)
• eggs
  3 large (150 g)
• graham cracker crumbs
  1.67 cups (237 g)
• refrigerated fruit
• sour cream
  1 pint (454 g)
• sugar
  1 cup (198 g), 3 Tbsp (37 g), 2 Tbsp (25 g)
• unsalted butter
  6 Tbsp (85 g)
• vanilla extract
  1 tsp (2 g)

🍳 Cookware

• 10-inch pie pan
• oven
• medium bowl
• fork
• refrigerator

1. 1

   Mix graham cracker crumbs , sugar , and cinnamon together. Add melted unsalted butter and mix well. Pat the mixture into the bottom and sides of a 10-inch pie pan .

   graham cracker crumbs: 1.67 cups (237 g), sugar: 2 Tbsp (25 g), cinnamon: 1.5 tsp (3 g), unsalted butter: 6 Tbsp (85 g)
2. 2

   Beat cream cheese (softened) thoroughly. Gradually add sugar , then eggs (well beaten), and finally vanilla extract .

   cream cheese: 24 oz (680 g), sugar: 1 cup (198 g), eggs: 3 large (150 g), vanilla extract: 1/2 tsp (2 g)
3. 3

   Pour the filling into the prepared crust and bake at {375%°F} for ⏱️ 20 minutes . Remove from oven .
4. 4

   In a medium bowl , mix sour cream , sugar , and vanilla extract with a fork until combined.

   sour cream: 1 pint (454 g), sugar: 3 Tbsp (37 g), vanilla extract: 1/2 tsp (2 g)
5. 5

   Pour the topping over the baked cheesecake evenly, being careful not to pour in one spot.
6. 6

   Return the cheesecake to the oven and bake at {500%°F} for ⏱️ 5 minutes .
7. 7

   Let cool, then chill in the refrigerator before serving. Top with refrigerated fruit if desired.

   refrigerated fruit