New York Cheesecake

Steps

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty aluminum foil (this prevents water from seeping in during the bath). Lightly butter the inside of the pan.
2. For the crust, combine the graham cracker crumbs, 3 tablespoons sugar, melted butter, and pinch of salt in a bowl. Stir until the mixture looks like wet sand and holds together when pressed. Press evenly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool while you make the filling.
3. In a large bowl, beat the cream cheese on medium speed until completely smooth and no lumps remain, about 3 minutes. Scrape down the bowl and beat in the 1¼ cups sugar until combined. Add the sour cream, vanilla, and salt, and mix on low until just incorporated.
4. Add the eggs one at a time, mixing on low speed after each addition until barely combined. Do not overmix once the eggs are in — this is the most common cause of cracks. Overbeating incorporates too much air, which expands and collapses in the oven.
5. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform. Carefully transfer to the oven.
6. Bake at 325°F for 1 hour 5 minutes to 1 hour 15 minutes. The edges should be set but the center should still have a slight jiggle (about a 2-inch circle in the middle). It will continue to set as it cools.
7. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. This gradual cooling is what prevents cracking.
8. Remove from the water bath, run a thin knife around the edge to loosen, and let cool completely at room temperature. Cover and refrigerate for at least 8 hours or overnight. Top with fresh berries or berry compote just before serving.
9. To slice, dip a sharp knife in hot water and wipe dry between each cut for clean slices.