Cheesecake

I can't stand cheese cake, but this cheesecake was so good even I couldn't resist it. Here is the recipe, which I got from the food blog This Little Piggy:

Cheesecake Even I Like
Crust
1 1/2 cups graham cracker crumbs
3 tbsp sugar
1/3 cup butter, melted

Filling
4 x 8 oz packages Philly cream cheese, softened
1 cup sugar
1 tsp vanilla
4 eggs

a 9-inch springform pan
parchment paper (optional, but recommended)

Preheat oven to 325°F

Line the bottom of the pan with parchment paper if you're using it. If not, no worries.

Mix together graham cracker crumbs, 3 tbsp sugar and melted butter; press firmly onto bottom of pan.

Make sure the cream cheese is soft (like room temperature, so get it out when you read this and not when you decide later...because microwaving is cheating). Beat cream cheese, 1 cup sugar and vanilla until well blended.

Add eggs, one at a time, mixing after each addition just until smooth and blended.

Pour over crust. Very gently tap it on the counter to get rid of possible air bubbles.

Bake about 50-55 minutes or until the center is vaguely gelatinous. Don't remove the cake right away, but turn off the oven and open the door so the dessert isn't surprised by a sudden change in temperature and decides to crack.

When you take it out, run a knife around the edges of the pan so when the cake pulls away from the pan as it cools, it (again) doesn't crack.

Let the cake cool completely before you remove the siding of the pan. In fact, it's probably better if you just pop it in the fridge as-is. Refrigerate no less than 3 hours. Overnight is best, if you can wait that long (oh, but it will be worth it, don't you fret).

Eat! Yum!