Cheese Cake

CRUST

•  1 1/2 cups graham cracker crumbs (9 to 10 whole graham crackers, crushed)
• 1/4 cup confectioners' sugar  
•  5 tablespoons + 1 teaspoon (1/3 cup) melted butter

FILLING

• 2 cups (2 large packages) cream cheese, at room temperature 
• 3 large eggs
• 2/3 cup granulated sugar
• 1 teaspoon VANILLA EXTRACT

INSTRUCTIONS

• Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 275°F.
• Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
• Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
• Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
• Set the pie pan nd than put the mixture on the pie.
• Place the cheesecake in the oven. Bake it for 40 minutesthe filling won't look entirely set in the center.
• Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
• Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.