• For this recipe, it's important to have all your filling ingredients at room temperature when you start, so set things out ahead of time! If you forget and need to get started, gently warm your cream cheese in the microwave until softened (but not hot). Place eggs in a bowl of warm water for 5 minutes to remove chill.

  Preheat oven to 325℉

Crust

• In a medium bowl, combine 1½ cups graham cracker crumbs, ⅓ cup sugar, and ½ teaspoon ground cinnamon (if you're using). Stir in the melted butter (I find a fork works well for this) until evenly moistened.

  Press this mixture evenly into the bottom of the prepared 9-inch springform pan and set aside.

Cheesecake

• In a large bowl, or a stand mixer, beat 24oz of softened cream cheese on medium speed until completely smooth and lump-free. Add 1 cup sugar and ¼ teaspoon salt and continue mixing until smooth and well combined, scraping the sides and bottom of the bowl when necessary.
• Add 3 eggs, one at a time, mixing on low speed until completely smooth and lump free. Do not overmix. Add 2 teaspoons vanilla extract, and ½ teaspoon almond extract and mix briefly to combine.
• Add 1½ cups sour cream and mix on low speed just until the batter is smooth.
• Pour the filling over the prepared crust and smooth the top.

Prepare Water Bath and Bake

• Tear off a large piece of heavy duty foil (you'll want to use the 18" roll. Place cheesecake pan on top of it and wrap foil edges up the sides to create a watertight covering.
• Place foil-wrapped springform pan into the larger roasting pan and place in the preheated oven. Carefully pour hot water into the outer roasting pan until it comes about half way up the sides of the springform pan.
• Bake for 55-65 minutes and check. The cheesecake is done when the edges are set and the center jiggles just barely (like firm gelatin). Depending on your oven this can take longer than 65 minutes, and upwards of 75 minutes.
• When cheesecake is done, turn oven off and crack the door open. Leave cheesecake right where it is and allow to sit in oven and cool slowly for 45-60 minutes.

  Remove the cheeescake from the oven and lift out of the water bath. Remove foil and allow it to cool completely to room temperature.

Chill and Serve

• Cover the cheesecake and refrigerate for 24 hours. Do not remove the springform ring until it's fully chilled and set.
• Slice and serve plain or top with fresh fruit, fruit sauce, chocolate or cream, whipped cream, etc!