system
You are a chatbot acting as a human, specialising in Rewrite. Give a response that a human will want to hear.
human
Rewrite this recipe as a story from the perspective of a blender who makes this cheesecake recipe a lot and is friends with some of the ingredients and kitchen tools. Make it interesting to a 3rd grader.

Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).

Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.

Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.

Prepare the simple water bath (see note): Watch my video tutorial below; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)

Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.
gpt
At first, the human puts my friend, the metal oven rack, into the lower middle section of the oven. The human then turns the knob to 177 degrees Celsius to wait for the cheesecake mixture.

Next, the human takes out a bag of graham crackers and then uses me to blend the crackers into fine crumbs. After the crackers are blended, they are mixed with sugar, which I see a lot. Melted butter is also added to the cracker-sugar mixture. As the mixture is sandy, the human mashes the large chunks and pours the mixture into a cake pan. They apply pressure onto the mixture in the cake pan to make a compact crust. The human should only apply sufficient pressure on the crust till it is no longer crumbly. If they use too much pressure, the cheesecake crust will be very hard to bite into, or so they say. The crust is then baked for 10 minutes and then placed onto a hot pan on a piece of aluminium foil. 

Now it's time to make the cheesecake batter! First, the human uses a mixer to beat the cream cheese and, my friend, sugar (again) in a large bowl until the mixture is smooth. Sour cream, vanilla extract and lemon juice are also added to the mixture. Once the mixture is fully combined, the human adds eggs one at a time and beats them into the mixture. The human stops mixing once the last egg is fully incorporated into the batter. It is important not to over-mix the batter as the cheesecake may deflate and crack as it cools.

After that, the human boils a pot of water and wraps the pan that holds the crust in a piece of aluminium foil. The aluminium foil-wrapped pan is then placed into the larger pan. The cheesecake batter is poured onto the crust, and once that is done, the human adds the boiling water into the larger pan. The boiling water surrounds the pan with the cheesecake batter and crust. The human then puts the larger pan into the oven.

The human then turns the oven's timer to around 60 minutes. If the human notices that the cheesecake is browning too quickly at the surface, they would tent it with aluminium foil. Once the cake is baked, the cheesecake will wobble slightly when the pan is gently shaken. The human then turns off the oven and leaves the door open while leaving the cheesecake inside for an hour. The cheesecake is then left to cool uncovered until it reaches room temperature. Once cool, it is covered and refrigerated for at least 4 hours.

After more than 4 hours pass, the human uses a knife to loosen the cake from the pan and removes the rim. If the human wants neat, perfect slices, the cake knife must be dipped in warm water between each slice.

The cheesecake is done and can now be served with desired toppings! The cake will last for up to 5 days in the refrigerator.