Cheesecake

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 9 inch graham cracker crust

Directions

1. Coat the base of a 9-inch (23cm) springform pan with a light layer of butter, continuing partway up the sides.
2. Break the chocolate wafers into crumbs, either by pulsing them in a food processor or sealing them in a sturdy freezer bag and crushing them with a rolling pin. You should end up with 1 1/2 cups of crumbs. Stir in the melted butter, 1/4 cup of sugar, and a pinch of salt. Using your hands, pat the mixture across the base of the pan and partway up the sides, aiming for an even layer. Start by pressing with your hands, then use a straight-sided glass to compact the corners so they do not build up too thickly and to nudge the crust higher along the pan. It does not need to be flawless. Transfer the pan to the freezer for 15 minutes.
3. Set the oven to 350ºF (180ºC).
4. Bake the chilled crust for 10 minutes, then take it out and set it on a wire rack. Turn the oven down to 300ºF (150ºC).
5. Using the paddle attachment in a stand mixer, or mixing by hand in a bowl, beat the cream cheese with 1 cup sugar and the lemon zest for about half a minute, just until they come together. On medium-high speed, work in the eggs individually; pause between additions to scrape the beater and the bowl, then continue until the mixture is smooth with no lumps. Mix in the vanilla. If a few stubborn bits remain, switch to a sturdy whisk and beat the batter briefly by hand until it smooths out.
6. Pour and scrape the filling into the baked crust. Bake for about 50 minutes, until the area a few inches in from the rim has set while the center, about 4-inches (10cm) wide, still quivers. Take the cheesecake out of the oven and let it cool for 10 to 15 minutes.
7. As it rests, stir the sour cream with 1 tablespoon of sugar and the vanilla until the mixture is smooth. Spoon it onto the cheesecake in a few small mounds, moving gently because the filling below has not fully set and can be marked easily. With a spatula, spread the topping very lightly over the surface without digging into the cheesecake. Return it to the oven and bake for 10 to 12 minutes, just until the sour cream layer has set.
8. Take the cheesecake from the oven and cool it for 10 minutes. After 10 minutes, slide a knife around the outer edge to release it from the pan. Leave it in the pan until fully cool, then refrigerate for at least 8 hours, or overnight, before serving.