Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ½ cup (100g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (120ml) sour cream
  • 1 cup (240ml) chimichurri sauce

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well mixed.
  3. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool.
  4. In a large bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until incorporated.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
  6. Fold in chimichurri sauce until just combined.
  7. Pour the filling over the cooled crust. Place the springform pan on a baking sheet and bake for 60 minutes or until the edges are set.
  8. Turn off the oven and leave the cheesecake inside for 1 hour.
  9. Remove from the oven and let cool at room temperature for 30 minutes.
  10. Refrigerate for at least 2 hours or overnight for best results.