Decadent Dual-Crust Cheesecake

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For the Crust:

• 3 cups crushed graham crackers (about 27 cracker sheets)
• ⅓ cup brown sugar
• 10 tablespoons unsalted butter melted (1¼ sticks)

For the Cheesecake Filling:

• 24 ounces cream cheese room temperature (3 bricks)
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• ⅔ cup heavy cream room temperature
• ¼ cup sour cream room temperature
• 1 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 large eggs room temperature
• 1 egg yolk room temperature
• 2 tablespoons cornstarch *
• 1 tablespoon lime juice (from ½ lime)

For the Top Crumb Topping:

• 2 cups crushed graham crackers (about 18 cracker sheets)
• ¼ cup brown sugar
• 9 tablespoons unsalted butter melted (1⅛ sticks)

• 1.
  Prepare Your Pan: Preheat your oven to 350°F (175°C). Take a 9-inch springform pan and line the bottom with parchment paper for easy release. Lightly spray the sides of the pan with a nonstick cooking spray. Set the prepared pan aside. For the best results, ensure your cream cheese, sour cream, heavy cream, and eggs are all at room temperature before you begin mixing. This helps create a smooth, lump-free batter and ensures even baking.
• 2.
  Make the Bottom Crust: In a medium-sized bowl, combine 3 cups of crushed graham crackers (approximately 27 cracker sheets) and ⅓ cup of brown sugar. Pour in 10 tablespoons of melted unsalted butter and mix thoroughly until the mixture resembles wet sand. Every crumb should be moistened.
  
• 3.
  Press the Crust: Firmly press this graham cracker mixture evenly into the bottom of the prepared springform pan. You can use the back of a spoon or the bottom of a flat glass to compact it tightly.
  
• 4.
  Pre-bake the Crust: Place the pressed crust into the preheated 350°F (175°C) oven and bake for 15 minutes. This step helps set the crust and prevents it from becoming soggy. Once baked, remove the pan from the oven and transfer it to a wire cooling rack to cool completely while you prepare the cheesecake filling. Increase your oven temperature to 400°F (200°C).
  
• 5.
  Start the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine 24 ounces (3 bricks) of room temperature cream cheese, ⅓ cup of granulated sugar, and ⅓ cup of brown sugar. Beat these ingredients together on high speed for about 2 minutes. It’s crucial to ensure the mixture is incredibly creamy and smooth with absolutely no lumps remaining. Scrape down the sides of the bowl as needed.
  
• 6.
  Add Liquid Ingredients: To the cream cheese mixture, add ⅔ cup of room temperature heavy cream, ¼ cup of room temperature sour cream, 1 teaspoon of kosher salt, and 1 teaspoon of pure vanilla extract. Beat these new additions for 30-45 seconds, just until they are fully incorporated and the batter is smooth. Avoid overmixing at this stage.
  
• 7.
  Incorporate Eggs and Flavorings: Gently add in 2 large eggs and 1 large egg yolk. Beat on low speed just until combined, being careful not to incorporate too much air into the batter. Lastly, add 2 tablespoons of cornstarch (this helps prevent cracks and adds structure) and 1 tablespoon of fresh lime juice (for a subtle tang that balances the richness). Beat on low speed until just incorporated. Remember, over-mixing after adding eggs can introduce too much air, which can lead to cracks during baking.
  
• 8.
  Fill the Pan: Carefully pour the smooth cheesecake batter over the cooled graham cracker crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles and then smooth out the top of the batter with a spatula.
  
• 9.
  Prepare the Top Crumb Topping: In a separate medium-sized bowl, whisk together 2 cups of crushed graham crackers (about 18 cracker sheets) and ¼ cup of brown sugar. Add 9 tablespoons of melted unsalted butter and mix until the mixture is uniform and resembles wet sand.
  
• 10.
  Add the Topping Gently: This step requires a gentle touch! Spoon (or even sprinkle) the graham cracker topping evenly over the cheesecake batter. **Resist the urge to press down on the topping,** as the batter underneath is still liquid, and pressing could cause the crust to sink, affecting the final appearance.
• 11.
  Prepare for Water Bath Baking: To prevent the cheesecake from drying out and cracking, we’ll use a water bath. Wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent any water from seeping in. Place the foil-wrapped springform pan into a larger baking pan or broiler pan. Carefully fill the larger pan with enough warm water to come about 1 inch up the sides of the springform pan. Place both pans into your preheated 400°F (200°C) oven and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 250°F (120°C) and continue to bake for 1 hour.
  
• 12.
  Gentle Cooling Process: Once the baking time is complete, turn off the oven heat. Leave the cheesecake in the oven with the door closed for 30 minutes. This slow cooling prevents drastic temperature changes that can lead to cracks. After 30 minutes, crack the oven door open slightly (about 1-2 inches) and let the cheesecake continue to set in the cooling oven for another 30 minutes.
• 13.
  Cool and Chill: Remove the cheesecake from the oven and carefully unwrap the aluminum foil. Place the springform pan on a wire cooling rack to cool completely at room temperature. This can take several hours. Once fully cooled, cover the cheesecake with aluminum foil or plastic wrap and transfer it to the refrigerator to chill for at least 8 hours, or ideally, overnight. Chilling is essential for the cheesecake to fully set and achieve its signature firm, creamy texture.
• 14.
  Serve: Once the cheesecake has chilled thoroughly, run a thin butter knife or offset spatula around the inside edge of the springform pan to ensure it doesn’t stick. Release the springform latch and gently remove the sides of the pan. Slice the double crusted cheesecake into 12 generous slices and serve as desired. Enjoy this rich, creamy, and satisfying dessert!
  

Tips for a Flawless Double Crust Cheesecake:

• Room Temperature Ingredients are Key: This is arguably the most important tip for any cheesecake. Ensure your cream cheese, eggs, sour cream, and heavy cream are at room temperature. This allows them to mix smoothly without lumps and prevents over-mixing, which can incorporate too much air.
• Quality Matters: For the richest and most delicious cheesecake, use full-fat cream cheese and heavy cream. While light cream cheese or Neufchatel can be used for a lower-fat option, it will slightly alter the creamy texture and rich flavor.
• Beat Cream Cheese Thoroughly: Spend adequate time beating the cream cheese with the sugars at the beginning. This creates the essential smooth base. If you notice any lumps, press them against the side of the bowl with a rubber spatula or wooden spoon until smooth.
• Avoid Overmixing: Once you start adding the liquid ingredients and especially the eggs, mix only until just combined. Overmixing incorporates excess air into the batter, which can cause the cheesecake to puff up too much during baking and then collapse, leading to cracks.
• The Water Bath is Your Friend: Don’t skip the water bath! It creates a moist, steamy environment in the oven, which helps the cheesecake bake evenly and slowly, resulting in a perfectly smooth, creamy texture and significantly reducing the risk of cracks.
• Checking for Doneness: With the top crust, traditional “wobble” tests can be tricky. An instant-read thermometer is your best tool. Insert it into the center of the cheesecake layer (avoid hitting the bottom crust). A fully baked cheesecake should register around 150°F (65°C) in the center.
• The Gradual Cooling Method: The extended cooling time in the oven (first with the door closed, then ajar) is vital. This gradual decrease in temperature prevents the cheesecake from contracting too quickly, which is a common cause of cracks.
• Patience with Chilling: Resist the urge to cut into your cheesecake too soon! An overnight chill (at least 8 hours) is crucial for the cheesecake to firm up, fully set, and develop its optimal flavor and texture.

Storage & Make Ahead:

This double crust cheesecake is perfect for preparing in advance, making your entertaining stress-free. Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, tightly wrap individual slices or the whole cheesecake in plastic wrap, then a layer of aluminum foil, and freeze for up to 1 month. To enjoy frozen cheesecake, thaw it overnight in the refrigerator. Serve chilled or allow it to come to room temperature for about 30 minutes before serving. Always remember not to leave cheesecake out at room temperature for more than 2 hours.

The graham cracker crusts (both bottom and topping) can be made ahead of time. The baked bottom crust can be cooled and stored in the refrigerator for up to 3 days, or wrapped tightly and frozen for up to 3 months. Thaw before using. The unbaked crumb topping can be stored in an airtight container in the refrigerator for a few days as well.

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