This gluten-free cheesecake is perfectly rich, silky, and creamy with a buttery gluten-free graham cracker crust. It's delicious on its own, topped with berries or even with caramel sauce or a chocolate drizzle.
Turn off the oven and let the cheesecake sit in the oven for an hour with the door closed. Remove from the oven. Run a knife along the edges to loosen it from the pan. Let the cheesecake sit at room temperature for an hour, then refrigerate for at least 4 hours.