Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl. Mix until it resembles wet sand.

3. Press the mixture evenly into the bottom of the pan. Use a glass to compact it.

4. Bake for 10 minutes, then let cool while you prepare the batter.

Step 2: Make the Batter in the Blender

1. Add softened cream cheese to the blender and blend until smooth.

2. Gradually add sugar and vanilla extract, blending until combined.

3. Add eggs one at a time, blending briefly after each addition.

4. Slowly pour in heavy cream and blend until smooth. Be careful not to overmix.

Step 3: Assemble and Bake

1. Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.

2. Pour the batter over the cooled crust and smooth the top with a spatula.

3. Place the pan in a larger baking dish. Fill the outer dish with hot water halfway up the sides of the pan.

4. Bake for 55–65 minutes or until the edges are set and the center jiggles slightly.

Step 4: Cool and Chill

1. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

2. Remove from the oven and let it cool to room temperature.

3. Refrigerate for at least 4 hours or overnight for the best texture and flavor.

Optional Toppings:

– Fresh fruit (berries, sliced mango, or kiwi)

– Chocolate drizzle or caramel sauce

– Whipped cream or fruit compote