Creating this smoked cheesecake is a straightforward process that anyone can follow. Here’s how to do it:

1. Preheat your Smoker: Preheat your smoker to 225°F (107°C). Choose your preferred wood for smoking; hickory or applewood works wonderfully.

2. Prepare the Crust:
– In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar.
– Press the mixture into the bottom of a springform pan to form an even crust.

3. Make the Filling:
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
– Gradually add 1 cup of sugar, continuing to mix until well incorporated.
– Add vanilla extract and salt, mixing until combined.

4. Incorporate Eggs:
– Add eggs, one at a time, mixing well after each addition to avoid overmixing.

5. Add Sour Cream and Heavy Cream:
– Gently fold in the sour cream and heavy cream until fully combined, achieving a smooth batter.

6. Pour the Mixture:
– Pour the cheesecake filling into the prepared crust within the springform pan.

7. Smoke the Cheesecake:
– Place the cheesecake into the smoker and close the lid. Smoke for 1 hour and 10 minutes or until the center is set and a toothpick inserted comes out clean.

8. Cool the Cheesecake:
– Once smoked, carefully remove the cheesecake from the smoker. Let it cool at room temperature for about 30 minutes, then refrigerate for 3-4 hours or until fully chilled.