• First - Bring cream cheese to room temperature ( About 10 minutes is enough, will still be chilly to the touch).
• Add cream cheese to the electric mixer and start the mixer. Next, add the eggs one at a time. Allow the cream cheese and eggs to combine well. Next, add in the sugar little by little till all the sugar is incorporated. Add the sour cream, vanilla extra, salt, and brown sugar and mix just till all ingredients are well combined.

Graham Cracker Crust

• Use a springform pan or the cookware in the article above. Use one full package of graham crackers minus the last 4 crackers. Add crackers to a food processor and pulse till smooth.
• Add 4 tablespoon of melted whole butter and combine. The end product should be like moist sand. 
• Spread the crust around the bottom of a springform pan. Try using the bottom of a glass to help pack and shape the graham cracker base. Chill in the refrigerator for 30 minutes.

No Water Bath Method

• A safe and simple alternative to filling up an oven pan with hot water and having to transfer it to and from the oven. It can be dangerous.
• Using a large towel, run the towel under hot water until completely soaked..
• Squeeze out the excess water.
• Using a cookie sheet, wrap the towel into a circle the size of the bakeware.
• Fill the springform pan with the cheesecake filling.

  Place the cheesecake filled bakeware into the middle of the hot wet towel and wrap the towel around the cheesecake bakeware.
• The towel will protect and add moisture like a water bath while cooking

Baking

• Bake at 325 for 45 minutes or until the cheesecake filling has firmed up. The cheesecake will still have a little wiggle to it. It will set up and harden once it cools.

  Once cool, place into the refrigerator to finish setting up.