CRUST
1 1/2 cups crushed graham crackers
1 tablespoon granulated sugar
1/3 cup melted butter

BATTER
24 oz cream cheese, room temp (IMPORTANT)
1 cup heavy cream, room temp (IMPORTANT)
3 large eggs, room temp (IMPORTANT)
1 cup granulated sugar1 teaspoon pure vanilla extract

PREPPING
Preheat oven to 350F.
Wrap bottom of 8-inch springform pan with two layers of heavy-duty alum foil.
Spray the springform pan with non-stick baking spray.
Use a roasting pan that can fit the springform pan inside without touching the sides.

COOKING (CRUST)
Mix your CRUST ingredients until moist and the ingredients start to come together.
Press into the bottom of the springform pan and up the sides, about 1/3.
Place in the refrigerator while you prepare the BATTER.

COOKING (BATTER)
Beat the cream cheese for 3 minutes.
Add the sugar and keep beating until 5 minutes or light and fluffy.
Add the eggs one at a time and beat them until combined.
Add the heavy cream, make sure all ingredients are mixed.
Add the vanilla.
Pour BATTER into the springform pan and place in the roasting pan.
Then place it on the middle rack of the oven.
Fill the roasting pan with hot water, halfway up the springform pan.
Bake the cheesecake(1).
Remove the springform pan from the water bath, place it on a wire rack for 3 hours. (2)
Refrigerate for 4 hours before serving.

NOTES
1 - My friend didn't give an exact time since all ovens are different. He said he does it for exactly 45 minutes but says you generally know it's ready when it jiggles but has no wet spots on the surface. It will continue to cook some while cooling so don't leave it in the oven for too long.

2 - During the three hours, make sure to run a knife around the inside edge of the springform pan. It'll help loosen the cake and make it easier to remove from the pan when you want to serve it.