Instructions

• Position a rack in the center of the oven and preheat to 350°F. In a medium bowl, combine the 1 1/2 cups graham cracker crumbs, 6 Tbsp melted unsalted butter, and 1 Tbsp granulated sugar; stir until the crumbs are evenly moistened.
• Press the crumb mixture firmly into the bottom and slightly up the sides of a 9" springform pan. Bake on the center rack at 350°F for 8 minutes. Remove from the oven and let the crust cool to room temperature on a wire rack.
• Lay two large sheets of extra-wide heavy-duty foil on the counter. Set the cooled springform pan in the center of the foil and fold the foil up and around the sides of the pan, covering the bottom and sides completely and ensuring there are no rips or holes. Fan the foil slightly at the top so the rim of the pan remains clear for the cheesecake to rise.
• Preheat the oven to 450°F.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the 2 1/4 lb cream cheese and 1 1/4 cups granulated sugar on medium-high speed for about 5 minutes, until completely smooth. Scrape down the bowl and paddle as needed.
• Reduce mixer speed to medium and add the 6 large eggs one at a time, mixing until each egg is incorporated before adding the next. Scrape down the bowl as needed.
• Reduce speed to low and add the 1/4 cup sour cream and 1/2 Tbsp vanilla extract. Mix just until incorporated. Do not overmix.
• Pour the batter into the cooled crust in the foil-wrapped springform pan and smooth the top if needed.
• Bring a pot of water to a boil (use more than you think you'll need). Place the foil-wrapped springform pan in a deep roasting pan. Carefully pour the hot water into the roasting pan until it reaches about 1 1/2" to 2" up the sides of the springform pan.
• Carefully transfer the roasting pan to the center rack of the oven. Bake at 450°F for 15 minutes. Without opening the oven door, reduce the oven temperature to 225°F and continue baking for an additional 60–75 minutes, or until the center of the cheesecake still wobbles slightly when you gently tap the pan.
• Remove the roasting pan from the oven and let the cheesecake rest in the roasting pan with the water still around it for 45 minutes.
• After 45 minutes, lift the springform pan out of the water bath and transfer it to a wire rack to cool completely.
• Once cooled, cover the pan loosely with plastic wrap, taking care that the wrap does not touch the surface of the cheesecake, and refrigerate overnight to fully set before slicing.