• If you are using stand mixer, place the cream cheese and sugar into your mixing bowl using the paddle attachment. (If you don't have a stand mixer, you can also do this with a hand mixer.)
• Mix the creamcheese and sugar for approximately two minutes. Stop mixing and scrape down the bowl. Continue mixing for one more minute.
• With the mixer on low, add your eggs one at a time until each is combined. Continue doing this until all the eggs are incorporated.
• Stop the mixer and scrape down the bowl one more time.
• Add in heavy cream and continue to mix on medium-low speed.

For the crust:

• Place graham crackers and sugar in a food processor and pulse until finely ground. If you don't have a food process, that's no problem. Place the graham crackers in a zip top back and crush the graham crackers with a rolling pin or the back of a heavy duty cup. (If you are using cookies you can omit the sugar, follow the same steps to crush up the cookies)
• Pour your melted butter into the bowl of crushed cookies and mix them all together until the crumbs hold together when pressed in your hand.

Assembly:

• To assemble your cheesecake, start by spraying an 8x4 round pan with a good non-stick pan spray.
• Cut out a parchment circle or aluminum foil the shape of the bottom of your pan. Line the bottom of the pan with the parchment circle and give it a quick spray (just in case) so nothing sticks.
• Add your crushed crumbs to the bottom of the pan and press to the bottom and slightly up the side. I use the back of a cup to press the crumbs down tightly.
• Carefully pour your cheesecake mixture into your pan.
• You will need to bake this cheesecake in a bain-marie. This is hot water that you will put into a shallow pan.
• Place your pan in the middle of the baking rack of your oven. Pour in the hot water. Carefully place your cheesecake pan into the bain-marie.
• Bake your cheesecake at 335 degrees until it's set which may take about an hour.