Cheesecake

Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in. Place the pan on a large sheet of foil.

Combine crushed graham crackers, melted butter, and sugar in a bowl until the mixture resembles wet sand.

Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to compact it. Bake for 8-10 minutes until lightly golden, then remove and let cool slightly.

Using an electric mixer, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy, scraping down the bowl as needed.

Gradually add sugar to the cream cheese and beat for 2-3 minutes until light and fluffy.

Add eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing, which can incorporate too much air.

Stir in vanilla extract, sour cream (if using), and lemon juice (if using) on low speed until just blended.

Pour the filling into the cooled crust. Smooth the top with a spatula.

Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (water bath).

Bake for 50-60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (about a 2-inch diameter circle in the middle should wobble slightly when gently shaken).

Turn off the oven and crack the door open about 4 inches. Let the cheesecake sit in the cooling oven for 1 hour to prevent cracking.

Remove the cheesecake from the oven and water bath. Let it cool to room temperature on a wire rack (about 1-2 hours).

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Before serving, run a thin knife around the edges and carefully release the springform pan. Drizzle with honey and top with fresh berries and chopped pistachios. Slice with a hot, wet knife for clean cuts.