Instructions

crust

1. Preheat oven to 190°C / 375°F. Butter the bottom and sides of a 9" springform pan, and line the base and sides with parchment paper.
2. Place crumbs, butter and sugar into a bowl and stir to combine. You can also use your hands.
3. Press into base of pan and bake for 8-10 minutes, or until slightly browned.
4. Let cool for 20 -30 minutes.

filling

1. Lower oven temperature to 175°C / 350°F. Using an electric mixer, combine cream cheese, sugar and vanilla bean paste in a large bowl.
2. Beat on medium until light and creamy, about 2 minutes.
3. Add flour, and beat to combine. Add eggs, one yolk at a time.
4. Lastly, add sour cream, and beat on medium for one minute.
5. Pour into springform pan, and place foil around the base and sides to protect it. Place in a larger dish or pan, and fill that pan with hot water until it reaches half way up the cheesecake pan. Bake for 45 minutes.
6. Add foil over the top of the cheesecake, not touching it, and bake for an additional 45 minutes.
7. Remove from hot water bath after 10-15 minutes. Allow to cool at room temperature, and then place the entire cheesecake pan in the fridge.
8. After 6 hours, or overnight, remove cheesecake from pan and serve.