Pour the cream cheese filling over the prepared crust in the springform pan.
Smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should look firm and the top should not be browned.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
Prepare the Topping (Optional):
While the cheesecake is cooling, mix the sour cream, sugar, and vanilla extract in a small bowl until smooth.
Spread this mixture evenly over the cooled cheesecake.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set and for the flavors to meld.
Serve:
Run a knife around the edges of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan.
Slice and serve chilled. Enjoy!
Feel free to garnish with fresh berries or a lemon glaze if you like!
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