This recipe is from my time in LA and the first restaurant I worked at, Canele. We always served it and for the brief moment it was off the menu everyone complained. It's Corina Weibel, the chef and owner's recipe and I'm not entirely sure why it was named Buena Chica but it stuck.
The secret to this cheesecake is not to over bake it. When it jiggles, "like a jello jiggler" it is done. And when you "frost it" with the sour cream glaze, it is easer to spread if you lay it on thick.
For the smoothest cheesecake the cream cheese most be at room temp before you begin.
You will need a 9" springform for this cheesecake.
1/2 cups finely crushed graham crackers
6 Tablespoons melted butter
3 - 8oz packages of cream cheese at room temp
1 cup of sugar
2 cups sour cream
2 Tablespoons sugar
Preheat the oven to 375º
In a medium bowl, mix the graham crackers and the melted butter thoroughly and press the mixture into the bottom of your spring form pan.
In a mixer with the paddle attachment or in a large bowl with a wooden spoon beat the cream cheese and sugar until the sugar dissolves and you don’t feel any grit when you smoosh a little bit between you fingers. Add the eggs one at a time until they are fully incorporated.
In a medium bowl, whisk the sour cream and sugar together. Set aside
Pour the batter into your pan with the crust and bake until it jiggles and is no longer liquidy, about 25 minutes. Remove from the oven and raise the oven temperature to 500º.
Spread the sour cream mixture over the cheesecake while it's still warm. Bake it for 3 minutes.
Completely cool the cake on your counter then refrigerate it to set.
Do not slice it until it is completely cold or it will fall apart.