New York Cheesecake

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Create a water bath by filling a large, round, disposable aluminum pan with approximately half an inch of water; set it aside for the time being.

Combine graham cracker crumbs, 4 tablespoons of melted butter, and a quarter cup of sugar in a bowl; mix everything together thoroughly. Press the mixture evenly into a 9-inch springform pan, using a small, flat-bottom bowl or glass to press firmly and cover the bottom and about half an inch up the sides.

Bake in the preheated oven until the crust is set, taking around 10 minutes. Set it aside to cool down. Reduce the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius).

While the oven is preheating, beat the cream cheese in a large bowl with an electric mixer until it becomes smooth. Add 1 and a half cups of sugar; beat everything together well. Add eggs, one at a time, beating briefly after each addition. Add sour cream; beat until everything is blended together. Add heavy cream; beat until everything is well combined. Add vanilla extract; beat until everything is blended. Add flour; beat until everything is smooth and well combined. Pour the batter into the crust; place the pan carefully into the prepared water bath, making sure the water level is about three-quarters up the outside of the springform pan; adjust as necessary.

Bake in the preheated oven until the sides appear solid and the center appears just undercooked, taking around 1 and a half hours. Turn the oven off, but do not open the door; let it cool in the water bath for 3 to 4 hours. The center will continue to cook slowly.

Open the oven door slightly; keep the cheesecake inside for another hour. Remove it from the oven; transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place it in the refrigerator until firm and fully chilled, taking at least 6 hours.

Run a thin metal knife along the sides of the springform pan, then unlock it and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and cake. Slide the cake to a liner or platter, then slice and serve.