Directions

1. Preheat oven to 325F. Tightly wrap a 10’’ springform pan with aluminum foil - a double layer works best to prevent water from the water bath seeping into your cheesecake!

2. For the crust, in a medium bowl, stir together the graham cracker crumbs, butter, and sugar until moistened and combined. Firmly press crust mixture into the bottom of your springform pan, and about halfway up the sides. Bake for 8 minutes and let cool while you prepare the rest of the cheesecake.

3. Add the cream cheese to the bowl of your stand mixer. Beat on medium high for 1-2 minutes until fluffy. Add the sugar and beat for an additional 2-3 minutes until fluffy and combined. Add the eggs one at a time, beating well after each addition. Add the sour cream, Soom Vanilla Bean Tahini, vanilla extract, and salt, and beat for an additional 1-2 minutes until combined, scraping down the sides as needed, until few to no lumps remain. Pour filling into your cooled crust, and smooth out the top with a rubber spatula. Set cheesecake inside of a large roasting pan.

4. Bring a kettle or large pot of water to a boil for the water bath. Once boiling, gently pour the water into the roasting pan, until it reaches halfway up the sides of the cheesecake. Bake for 1 hour and 30 minutes - 1 hour and 40 minutes, until cheesecake is set and slightly golden on the edges. It is ok if the very center jiggles a little bit, it will set as it cools. Turn off the oven and crack open the oven door. Let cheesecake cool in the water bath in the oven for one hour, then remove it from the oven and the water bath. Remove the foil, and cool cheesecake in the fridge for at least 4 hours, or overnight. Once chilled, slice and serve! Garnish with fresh berries and mint, as well as a dusting of powdered sugar, if desired.