Crust:
1 ½ cups (9 to 10 graham cracker, crushed into crumbs.)
¼ cup confectioners’ sugar
5 ⅓ (⅓ cup) butter melted
⅛ teaspoon salt
Optional topping -
            strawberries

Filling:
2 cups (about 1 large package) cream cheese, softened to room temperature
2 large eggs, at room temperature
⅔ cup granulated sugar
1 teaspoon vanilla extract​

Directions:
Preheat the oven to 350o. Mix together the graham cracker crumbs, sugar, butter, and salt.  Your hands make the best mixer (make sure you wash your hands before this step).  Once the crust mixture is ready, press it onto the bottom and sides of a 9 inch pan. Set aside.

​ In an electric mixer, mix together the cream cheese and sugar, until no lumps remain.  Add your eggs and vanilla extract. To avoid too much air getting into the batter, mix on a low speed. Pour the filling into the crust and bake for 20 minutes.

Take a Crust Shield or make your own out of aluminum foil (rap it around the edge of the pan so the crust does not burn, but the filling cooks.) Once you have your crust shielded, put the cheesecake back in the oven for 10 minutes. When the cheesecake is done baking, the middle will look slightly undone, but it will set once cooled. Take the cheesecake out of the oven and place on a wire rack until cooled. You can put it into the refrigerator until ready to serve.