📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This step is super important to prevent sticking!
2. Make the crust: In a medium bowl, combine 1 ½ cups of graham cracker crumbs (about 12 full sheets), ¼ cup of granulated sugar, and 6 tablespoons (3 ounces) of melted unsalted butter. Use a fork to mix until evenly moistened and crumbly. It should resemble wet sand. If it seems too dry, add a teaspoon of butter at a time until you reach the desired consistency.
3. Press the crust: Pour the crust mixture into the prepared springform pan. Use the bottom of a measuring cup or your fingers to press the mixture firmly and evenly into the bottom of the pan. Make sure it's compact! Create an even layer; otherwise, your crust will be unevenly baked.
4. Bake the crust: Bake for 10-12 minutes, or until lightly golden. Keep an eye on it! It's easy to overbake the crust and end up with burnt edges. Remove from oven and let it cool completely. This step is important so your crust doesn't get soggy.
5. Beat the cream cheese: In a large bowl, beat 3 (8-ounce) packages of cream cheese with an electric mixer until smooth and creamy. Make sure there are no lumps! If it's too cold the lumps can be stubborn, so let it soften a little if necessary.
6. Add sugar and eggs: Gradually add 1 ¾ cups of granulated sugar, beating until well combined. Then, add 4 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is fully incorporated.
7. Mix in vanilla and sour cream: Beat in 2 teaspoons of vanilla extract and 1 cup of sour cream until just combined. Don’t overmix it! Once the ingredients are just combined that's perfect.
8. Fold in chocolate chips: Gently fold in 2 cups of semi-sweet chocolate chips. Use a rubber spatula to fold in the chocolate chips so you don’t deflate all the air out of the batter. Aim for an even distribution, but leave a few bits for that nice textural variation.
9. Pour batter: Pour the cheesecake batter over the cooled crust. Try to avoid making ripples in the crust while pouring. You want that bottom crust to stay intact!
10. Bake: Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. It is better to slightly underbake than overbake! Overbaking makes a dry cheesecake. Let it cool completely on a wire rack before chilling. This ensures even cooling to prevent cracks.
11. Chill: Cover and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set properly and develop its full flavor.
12. Serve: Once chilled, carefully run a thin knife around the edges of the springform pan to loosen the cheesecake. Remove the sides of the pan and serve chilled. You can garnish it with fresh berries, chocolate shavings, or a dusting of powdered sugar — whatever your heart desires! Enjoy your amazing cheesecake! Seriously, it is heavenly!