Preheat the oven to 350°F (176°C). Grease an 8-inch springform pan with non-stick cooking spray.

Crush the graham crackers into fine crumbs using a food processor. Mix the crumbs with melted butter until evenly combined.

Press the crumb mixture firmly into the bottom of the prepared pan and about one inch up the sides.

Bake for 10 minutes, then allow the crust to cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sugar, flour, vanilla extract, and salt. Mix just until combined.

Slowly pour in the heavy whipping cream while mixing on low speed. Increase to medium speed briefly until smooth.

Whisk the eggs in a separate bowl.

Gradually add the eggs to the mixture while mixing on low speed. Mix only until incorporated to avoid adding excess air. Fold the batter gently with a spatula to ensure everything is evenly mixed.

Pour the batter over the cooled crust and smooth the surface.

Bake the New York Style Cheesecake Recipe at 350°F for 15 minutes.

Without opening the oven door, reduce the oven temperature to 200°F (93°C) and continue baking for another 50 minutes.

Turn off the oven and slightly crack the oven door open. Allow the cheesecake to cool inside the oven for 20–30 minutes.

Remove from the oven and cool completely at room temperature.

Refrigerate for at least 6 hours, preferably overnight.

Run a warm knife around the edges before removing the springform pan.

Slice using a knife dipped in hot water and wiped clean between cuts.

Serve plain or topped with strawberry sauce, blueberry sauce, caramel sauce, whipped cream, or fresh berries.