Ingredients:

Crust

• 1 1/2 cups graham cracker crumbs (9 to 10 whole graham crackers, crushed)
• 1/4 cup sugar
• 1/3 cup melted butter
• 1/8 teaspoon salt

Filling

• 2 cups cream cheese, at room temperature
• 2 large eggs, at room temperature
• 2/3 cup granulated sugar
• 1 tablespoon vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
3. 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. Bake for 10 minutes.
4. 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.
5. Pour the filling into the crust.
6. Place the cheesecake in the oven. Bake it for 30 minutes.
7. 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.
8. Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.