1 ½ cups graham cracker crumbs

¼ cup melted butter

2 (8 oz) cream cheese packages, softened

½ cup sugar

2 eggs

1 tsp vanilla extract

1 cup sour cream

Preheat oven to 325°F (160°C) and grease a 9×5 inch loaf pan.
In a bowl, mix graham cracker crumbs and melted butter until the texture resembles wet sand. Press firmly into the bottom of the loaf pan to form a crust.
In another bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Pour the filling over the crust, spreading it evenly.
Bake for 40–45 minutes, until the center is slightly wobbly and edges are set.
Let cool completely at room temperature, then chill for at least 4 hours.
Before serving, spread sour cream over the top for a tangy finish.

Use chocolate graham crackers or Oreos for a twist on the crust.

Swirl in fruit preserves or lemon curd for added flavor.

Add pumpkin puree and cinnamon for a fall-inspired variation.

Top with fresh berries, whipped cream, or chocolate ganache for an elevated touch.

Store covered in the fridge for up to 5 days. Can be frozen up to 2 months (wrapped tightly).