Preparation

• Position a rack in the center of the oven and heat the oven to 375°F.

  In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

  在装有桨叶附件的立式搅拌机中，以中等速度搅拌奶油奶酪，面粉和少许奶油，经常刮下碗的侧面，并经常刮下桨的侧面，直到非常光滑而蓬松，大约5分钟。确保奶酪没有团块。加入1-1/4杯砂糖，然后继续跳动直至充分混合并光滑。

  Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

  在300°F下烘烤，直到轻推时为55至65分钟，直到中心像果冻一样摇动。蛋糕将在边缘稍微膨化，中心仍然看起来湿润。放在架子上，完全冷却。覆盖并冷藏直至充分冷藏，至少8小时，最多3天。此时也可以将蛋糕冻结长达1个月。（要冻结，将未镀料的冷却蛋糕放在冰箱中的有框烤盘上，未覆盖，直到顶部冷又牢固；然后将其包裹在两层塑料和一层箔纸中。在冰箱中融化过夜。）

  Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.
  要食用，在热水下将一把薄刀运行，将其干燥，然后将蛋糕切成薄片，加热并在每切片后擦拭刀。