New York Cheesecake

Preheat the oven to 300 degrees F.

Generously butter the bottom and sides of a 10-inch round baking pan with sides at least 2 inches deep. Press the cookie crumbs onto the bottom and sides of the pan, coating evenly. Set aside.

In a large mixing bowl, beat the cream cheese with the sugar until smooth and fluffy. Add the eggs and beat well. Add the sour cream, heavy cream, and vanilla seeds or vanilla extract; beat until well combined and smooth.

Set the cookie crumb-lined pan into a larger pan. Carefully pour the mixture into the cookie crumb-lined pan. Place the 2 pans on the top rack of the oven. Add enough hot water to the larger pan to reach halfway up the sides of the baking pan. Bake for 1 hour, or until the top of the cheesecake is lightly browned in spots. The texture will be soft.

Remove the cheesecake from the water bath. Set the pan on a wire rack and let the cake cool to room temperature. Cover with plastic wrap and refrigerate until chilled through and set, at least 3 hours or overnight.

To serve, spread the sour cream over the top of the cheesecake, if desired. Cut the cake into thin wedges and serve with sliced fresh berries or in a pool of strawberry puree.