1/2 cup graham cracker crumbs
3 (8 ounce) packages cream cheese
7/8 cup white sugar
1/2 cup heavy cream
2 tablespoons sour cream
1/4 cup half-and-half
1 1/2 teaspoons vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess. In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in. Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.