For the Crust:

Preheat the oven to 350° F.

Combine the graham crackers, 2 tablespoons sugar and the melted butter in a large bowl and mix thoroughly.

Firmly press the crumbs into the bottom of your spring form pan.

Bake the crust in the oven for 10 minutes.

For the Cheesecake:

Reduce the oven temperature to 325° F

In the bowl of your stand mixer using the paddle attachment, beat the cream cheese on medium speed until smooth and fluffy (roughly 3 minutes).

Reduce the mixer's speed to low and add the 1 1/2 cups of sugar in a slow steady stream.

Add in the salt and vanilla and then on low speed, beat in the eggs, one at at time. Adding the next after the first has been incorporated. Do not to over mix, the eggs can trap air in the batter. Once it's all mixed together thoroughly, tap the bowl on the counter to release the air bubbles.

Pour the batter into your prepared crust and gently smooth out the top.

Bake until the cheesecake is a little puffy but still slightly wobbly in the center, 60-65 minutes.

Remove from oven and cool completely on a wire rack and cover the cheesecake with plastic wrap or use a cake carrier, then transfer to the refrigerator for at least 6 hours or overnight.

To serve, open springform pan and remove collar. I usually serve this with fresh raspberries or raspberry puree.