Double Crust Cheesecake

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## 👩‍🍳 Directions:

### Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon (if using) until it resembles wet sand.
3. Press **half** the mixture firmly into the bottom of a greased 9-inch springform pan.
4. Bake for **8 minutes** to set the bottom crust. Let cool slightly.

### Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
2. Add eggs one at a time, beating well after each.
3. Mix in vanilla, sour cream, and flour until combined.

### Step 3: Assemble the Cheesecake

1. Pour the cream cheese filling over the baked crust.
2. Gently spoon the **remaining crust mixture** over the top. Don’t press down — let it form a rustic crumbly layer.
3. Bake for **50–60 minutes**, or until the center is set but still slightly jiggly.

### Step 4: Chill and Serve

1. Let the cheesecake cool completely, then refrigerate for **at least 4 hours**, or overnight for best texture.
2. Slice and serve chilled. Optional: top with fresh berries, caramel drizzle, or a dusting of powdered sugar.

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## 😍 Why You’ll Love It

* **Double crust = double texture**: Buttery, golden crunch on both ends of every bite
* **Smooth and tangy filling** that melts in your mouth
* Perfect for **make-ahead desserts** — it tastes even better the next day!
* Customizable with your favorite toppings or crust variations

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## 🍴 Final Thoughts

Cheesecake lovers, this one’s for you. The **Double Crust Cheesecake** takes everything you love about a classic slice and levels it up with that extra crunch. It’s simple to make but tastes like something straight from a fancy bakery.

So next time you need a dessert that’ll get everyone talking — and asking for seconds — give this recipe a try. Just be prepared: there might not be leftovers.

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Want a chocolate crust variation or a mini version for parties? Just let me know — happy to help you customize it!