Just baked a Double Crust Cheesecake with graham cracker crusts on both top and bottom! It’s the perfect blend of creamy and crunchy. 😍🍰
2 cups graham cracker crumbs (divided for top and bottom crust)
8 tablespoons unsalted butter, melted (divided for top and bottom crust)
4 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/4 cup all-purpose flour
1/4 cup milk
Preheat oven to 325°F (165°C).
In a bowl, mix 1 cup of graham cracker crumbs with 4 tablespoons of melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the bottom crust.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, beating until smooth.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the sour cream, flour, and milk until smooth.
Pour half of the cheesecake filling over the bottom crust in the springform pan.
In another bowl, mix the remaining 1 cup of graham cracker crumbs with the remaining 4 tablespoons of melted butter. Sprinkle this mixture over the cheesecake filling in the pan, pressing lightly to form a middle crust.
Pour the remaining cheesecake filling over the middle crust.
Bake in the preheated oven for 50-60 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake sit in the oven for 1 hour.
Remove from oven and cool completely in the pan on a wire rack. Refrigerate for at least 4 hours before serving.