This cheesecake is a classic dessert loved for its creamy texture and rich flavor.

Add the sour cream and heavy cream: Finally, add the sour cream and heavy cream to the batter and beat until smooth and creamy.
Pour the filling: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake: Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. This creates a water bath, which helps prevent the cheesecake from cracking. Carefully transfer the roasting pan to the preheated oven and bake the cheesecake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the edges are set but the center still jiggles slightly.
Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. Remove the cheesecake from the water bath and transfer it to a wire rack to cool completely. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Serve: Remove the cheesecake from the springform pan and slice into wedges. Serve chilled and enjoy your delicious New York cheesecake!