Start by making the cheesecake base. Crush graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix the crumbs with melted butter and a little sugar until it feels like wet sand. Press the mixture evenly into the bottom of a springform pan, then chill in the fridge while you make the filling.

To make a creamy Philadelphia cream cheese cheesecake, start by softening the cream cheese to room temperature. Beat it with a mixer until smooth and lump-free. Add sugar gradually and mix well. Then, blend in the eggs one at a time. Scrape the sides of the bowl to keep the mixture even. Finally, mix in vanilla extract and any extra flavors, like lemon zest, if you'd like.

Pour the creamy filling over the chilled crust. Spread it evenly with a spatula and smooth the top. Wrap the outside of your springform pan with aluminum foil to keep water out while baking.

A water bath gives cheesecake its creamy texture. Wrap your springform pan in aluminum foil and set it inside a larger baking pan. Add boiling water to the outer pan until it reaches halfway up the springform pan. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, until the edges are set but the center still jiggles slightly.

When the cheesecake is done baking, turn off the oven and leave the door slightly open. Let it cool slowly for about an hour to avoid cracks. Once it’s at room temperature, cover it and refrigerate for at least 4 hours or overnight. This helps the flavors come together and the cheesecake set perfectly.

Your cheesecake is ready! Run a knife around the edges of the pan and loosen the springform ring to release it. Add fresh fruit, caramel, or whipped cream on top. Serve and enjoy watching everyone smile with every bite.