Rodelle Vanilla Cheesecake
Originating in the Rodelle family homeland, this classic French cheesecake will delight any cheesecake lover.

Preparation Time: 20 min / Baking Time: 50-55 min / Cooling Time: chill overnight / Servings: 12 

Ingredients:
1 ½ cups crushed graham crackers
1/4 cup butter, melted
3 (8 oz) packages cream cheese, room temperature
1 cup sugar, divided
1/2 cup sour cream
3 large eggs
2 ½ teaspoons Rodelle Vanilla Extract
3 tbsp all purpose flour

• Preheat oven to 350°F.
• Mix graham cracker crumbs, ¼ cup sugar and butter together for the crust.  Pour mixture into a 9-inch spring form pan.  Using your fingers or a spoon, press crumbs along the bottom of the pan and up the sides slightly. 
• Bake at 350°F for 10 minutes.  Set aside while mixing the filling.  Reduce oven to 325° F.   
• Beat cream cheese, ¾ cup sugar, sour cream, and Rodelle Vanilla in an electric mixer until smooth.
• Add flour; mix well.
• Add eggs one at a time, mixing well and scraping down sides between each egg.
• Spoon batter into the spring form pan and spread evenly.  Cover with foil.
• Place spring form pan in a pan slightly larger than itself.  Fill the larger pan with just enough water to come halfway up the sides of the spring form pan.
• Bake at 325°F in water bath for 50-55 minute or until set and just beginning to pull away from the edges.
• Cool to room temperature, cover with plastic wrap, and chill overnight before serving.
• Enjoy plain or serve with fruit or chocolate sauce.