Made with only eight ingredients, this dessert packs classic flavor with a silky, creamy texture. You can whip up this dessert in less than 30 minutes.

• Graham Crackers 1 1/2 cups): Adds a light, sweet, crunchy texture that you know and love from classic cheesecake.
• Butter (1/4 cup, melted): Adds a bit of flavor and holds the graham cracker crumbs together.
• Sugar (1 cup): Adds sweetness to the cheesecake crust and batter.
• Eggs (2, beaten): Creates the thickness and stability in the cheesecake batter, providing the perfect structure.
• Cream Cheese (16 ounces, softened): A rich, slightly acidy cheese, it has a delicate, mild flavor and is the main contributor of the silky texture of the cheesecake.
• Salt (a dash): Helps enhance the flavors of the cheesecake and balances the sweetness of the batter.
• Vanilla Extract (1 1/2 teaspoons): An essential ingredient in many desserts, it enhances the flavor of the cheesecake.
• Daisy Sour Cream (1 cup): The star ingredient that gives the cheesecake its name. The sour cream adds moisture and adds a slight tang to offset the sweetness of the cheesecake.

• For best results, bring all ingredients to room temperature before assembling and use high-quality ingredients, such as Daisy Sour Cream.
• For ease of baking and cleanup, wrap the bottom of the spring-form pan with aluminum foil.
• Animal Crackers, gingersnaps, chocolate wafer cookies, vanilla wafer cookies, or gluten-free graham cookies may be used in place of traditional graham crackers.
• You can use a clean glass bottom or a spoon to press the crust into the pan.
• Adding lemon zest and 1 tablespoon of lemon juice to the batter will add a nice citrus note.
• For best results, don’t overmix the filling.
• Don’t remove the sides of the sprint-form pan until the cheesecake has completely chilled.
• This velvety and rich cheesecake can be eaten as is or topped with a variety of fruit toppings. We love it with fresh strawberries or blueberries.
• Since the cheesecake takes several hours to cool, we suggest making it ahead of time.

1. Preheat the oven to 350°F.
2. Crust Layer: Stir together the graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.
3. Filling Layer: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
4. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake for 25 minutes. Remove from the oven and cool for 30 minutes. Don’t turn the oven off.
5. Sour Cream Layer: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Return to the oven and bake for 10 additional minutes.
6. Cool the cheesecake to room temperature (this will take a few hours). Then cover the top of the pan with foil and refrigerate for several hours to chill before serving.
7. To serve, remove the sides of the springform pan and place the cheesecake on a serving plate. Decorate as desired.