Thin Cheesecake [Mince gâteau au fromage]

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Gather the ingredients. Preheat the oven to 350℉. Using a food processor, crumble the 200 g graham cracker. You can also buy already crumbled graham cracker from the store if you want an easier alternative.

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In a mixing bowl, combine the crumbled 200 g graham cracker, the melted 100 g unsalted butter and 30 g brown sugar. Stir together until the mixture feels like wet sand.
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Apply parchment paper and unsalted butter to a 9-inch round cake pan and pour the mixture in it. Using the bottom of a glass or measuring cup, press the crumbs into the bottom and slightly up the sides of the pan.
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Place the cake pan on a baking sheet and proceed to bake in the pre-heated oven at 350 ℉ for 10 minutes.
Remove from the oven and let cool while making the filling.

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In a large mixing bowl, place the 250 g cream cheese and beat until creamy and smooth using a hand mixer. You can do by hand, but it will take longer.
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Add the 100 g sugar, ¼ tsp. salt, 1-2 tsp. vanilla extract (to taste) and 1-2 tsp. lemon juice (to taste). Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing.
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One at a time, add in the 2 eggs. Stop and scrape down the bowl between additions.
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Once the eggs are well combined, mix in the 90 g sour cream until well incorporated. Pour the batter into the cooled crust.

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Bake for 15 minutes at 350℉.
Reduce to 300℉ and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
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Remove the cheesecake and let cool at room temperature for 1 hour.
Then chill for at least 6 hours or up to 3 days before serving. Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the process, or it can easily crack. If refrigerating for several days, loosely cover after the cheesecake is fully chilled.