Mystery Baker:original New York City Cheesecake

Let's Cook

1. Step 1.

   Preheat oven to 375°F.

2. Step 2.

   Crush 14 to 16 graham crackers into fine crumbs. Combine with 1 stick (1/2 cup) melted sweet butter (add up to 1/2 stick more if needed for moistness) and 1/2 cup chopped walnuts. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch springform pan.

3. Step 3.

   In a large bowl, beat 3 (8-ounce) packages cream cheese until smooth. Add 1 cup granulated sugar, 4 eggs, and 1/4 teaspoon almond extract; beat until lump-free. Blend in 16 ounces sour cream and beat well. Pour the filling into the prepared crust.

4. Step 4.

   Bake for about 45 minutes, or until the cake is firm to the touch (it may take longer). Turn off the oven, crack the oven door, and let the cheesecake sit in the oven for at least 20 minutes. Then transfer to a counter and let cool completely.

5. Step 5.

   Refrigerate the cheesecake for at least 8 hours before serving. If desired, top with a single strawberry, fresh blueberries, or a berry topping: In a saucepan, combine a package of frozen berries with sugar and a tiny bit of water if needed. Boil over medium heat until jellied, let cool slightly, then spread over the cheesecake.