Masterpiece Cheesecake

Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and powdered sugar in a bowl until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of a 6-inch springform pan or small baking dish, creating an even layer. Bake for 5 minutes until lightly set.

Remove crust from oven and allow to cool slightly while preparing the filling.

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Add sugar to the cream cheese and beat until well combined, scraping down the bowl as needed. Add flour and mix until just incorporated.

Add eggs one at a time, beating on low speed after each addition until just combined—do not overmix, as this can incorporate excess air.

Pour the filling over the prepared crust and smooth the top with a spatula.

Bake for 45 to 50 minutes until the cheesecake is set around the edges but still slightly jiggly in the center when gently shaken.

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 15 minutes to prevent cracking.

Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.