Fort Myers, FL - Chef Miguel Cruz stopped by this morning to show us how to make a wonderful dessert for Thanksgiving

2 3/4 lbs Cream Cheese room temperature

1 1/4 cups sugar

1 1/4 cups Whole eggs, pasteurized

1 1/2 cups  Sour Cream

1 tbsp Vanilla extract

Pan Coating as needed

2 cups Graham Cracker Crumbs

3 qrts cold water

Mix room temperature cream cheese and sugar in mixer, set on number two speed for two and a half minutes.  Scrape down the sides of the bowl with a rubber spatula.  Mix for another two and a half minutes.  Slowly add eggs mixing for one minute.  Add sour cream and vanilla mix for two and a half minutes.  Scrape down sides of the bowl with rubber spatula.  Continue to mix for another two and a half minutes.  Place cheece cake pan on a sheet pan and wrap aluminum foil around the bottom and sides of the pan.  Spray the insides of the pan with pan coating then lightly pack the graham crackers in the bottom of the pan.  Add the filling, shaking the pan to level out the filling.  Set your oven to 300 degrees and fill the sheet pan halfway with water.  Bake for 40 minutes then rotate the cakes and cook for another 40 minutes, or until just firm and lightly brown on top.  Turn off the oven and open the door, letting the cheese rest for 15 minutes.  Place in a cooler and cool to 70 degrees within two hours, then 40 degrees within four hours.