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Creamy New York Cheese cake

4 (8) oz packages of cream cheese softened

4 lg. eggs

3/4 cup sugar

1 tsp. vanilla extract

1/4 to 1/2 cup Heavy cream

Softened butter to grease springform pan

1 cup gram cracker crumbs

Butter a 9" spring form pan. Sprinkle the crumbs on the bottom of the pan only, pat to make sure they are firmly placed. Wrap the outside of pan with aluminum foil. Set aside.

In the mixing bowl of a stand mixer, cream the cream cheese, slowly add the sugar. Scraping the sides of the bowl, until all the sugar has been incorporated. Add the eggs one at a time, and don't add the next egg until the previous one has been absorbed. Scrape down the sides before adding the next egg.  Add vanilla, and heavy cream.

Pour into your prepared spring form pan.  

Prepare a water bath:  Large roasting pan, fill pan about 1/4 with water and place the pan in a  preheated oven at 325.   Place the  spring form pan into the water bath. Close the oven door and bake for about 1 1/2 hours or until the top is golden brown.  Turn off the oven and let it sit in the oven with the door closed for an additional 1/2 hour. Remove, from the oven and remove it from the water bath. Remove the foil, and place in the refrigerator for about 12-18 hours.  Once it has rested in the refrigerator, unmold and enjoy.

Please don't rush this recipe, the cheese cake needs to set up and cool, before you slice into it, so allow plenty of time.  

Serves 8-10