CLASSIC CHEESECAKE

Stir together graham cracker crumbs and melted butter until well moistened. Pat into bottom and about 1/2 inch up the sides of 9-inch springform pan. Bake in preheated 300°F oven for about 12 minutes or until fragrant and firm to the touch. Let cool.Using bowl of stand mixer fitted with a paddle or a hand mixer and bowl, beat cream cheese to smooth out. Scrape sides of bowl with a rubber spatula. Gradually beat in sugar until smooth and light in texture.Whisk eggs and vanilla together and slowly beat into cream cheese mixture. Scrape down sides to smooth out any lumps. Beat in sour cream slowly until combined.Pour mixture into prepared crust and smooth out top. Place in preheated 300°F oven for about 50 minutes or until sides are set and slightly puffed and centre is still slightly jiggly.Turn oven off and leave cheesecake in oven for 45 minutes. Take the cheesecake out of the oven and, using a small paring knife, carefully and slowly run it around edge of pan. Let cheesecake come to room temperature (about 2 hours) and refrigerate for at least 4 hours or until cold.Remove springform edge from cheesecake and cut into wedges to serve. Tip: For smooth and easy serving, warm knife in hot water and wipe clean before making each cut.VARIATIONSChocolate Drizzle Topping:Melt 1 bar (100g) milk or dark chocolate and drizzle all over chilled cheesecake. Sprinkle with 2 tbsp toffee bits. Chill until set and cut into wedges to serve. Alternatively, cut cheesecake into wedges and top each with chocolate drizzle and toffee bits.Cranberry Topping:Combine 2 cups frozen or fresh cranberries, 1/2 cup granulated sugar and 1/3 cup orange juice in small saucepan; bring to a gentle boil over medium-high heat, stirring often. Simmer for 2 minutes. Whisk together 1 tbsp cornstarch and 1 tbsp water; stir into cranberries and cook for 1 minute or until thickened. Let cool to room temperature. Spread overtop of chilled cheesecake before cutting into wedges to serve. Alternatively, cut cheesecake into wedges and top each with cranberry topping.