Instructions:
Prepare the Crust:
1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are fully coated and the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
4. Bake the crust for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
Prepare the Cheesecake Filling:
1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the granulated sugar and vanilla extract, and beat until well combined.
Bake the Cheesecake:
1. Place the springform pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the springform pan, creating a water bath.
2. Bake the cheesecake for 50-60 minutes, or until the center is set and the top is slightly golden.
3. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
4. Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight.
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