No-Bake Vanilla Cheesecake with Crushed Wafer Crust

Line the exterior of an 8-inch springform pan with aluminum foil and coat the inner surface with cooking spray. Press the vanilla wafer crumbs onto the bottom and sides of the pan, ensuring a firm press to form the crust.

In a large bowl, combine egg yolks and sugar. Mix in cream cheese, sour cream, and vanilla extract until smooth. Set aside.

In a separate large glass or metal mixing bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form. The peaks should hold their shape when the beater or whisk is lifted straight up.

Carefully fold 1/3 of the egg whites into the cream cheese mixture. Use a rubber spatula or wire whisk to incorporate fully. Next, gently fold in the remaining egg whites just until incorporated. Pour the batter into the prepared springform pan.

Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan in the refrigerator for at least 30 minutes to set the crust.

Once set, remove the roasting pan from the refrigerator and fill with boiling water up to halfway of the baking dish's height. Place the roasting pan on an oven rack and bake for about 50 minutes. The cheesecake is ready when edges are puffed and the surface is firm, except for a small spot in the center that jiggles when gently shaken.

Turn off the oven and allow the cheesecake to rest in the oven for an hour before chilling in the refrigerator for at least 4 hours or overnight.