Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose. For the topping: Stir together the sour cream, confectioners' sugar and ...

Position a rack in the middle of the oven and preheat to 350 degrees F. To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened.

For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix ...

For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until ...

The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour.

Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan.

Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth.

Bake until the cheesecake is golden and puffed around the edges, 1 hour and 15 minutes to 1 hour 30 minutes (the edges should be set and the center slightly jiggly). Let cool to room temperature.