Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing and lining it.

In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until wet sand texture. Press into the pan and bake for 8-10 minutes.

In a large bowl, beat softened cream cheese until smooth, then incorporate granulated sugar, sour cream, and vanilla extract.

Add eggs, one at a time, mixing gently after each addition, ensuring a smooth batter.

Pour the filling over the cooled crust and smooth the top. Tap the pan to release air bubbles.

Create a water bath by placing the springform pan in a larger pan filled with hot water; bake for 55-70 minutes.

Cool the cheesecake in the oven with the door ajar for 1 hour, then cool at room temperature before refrigerating for 4-6 hours.

Once chilled, remove from the pan and slice with a sharp, hot knife before serving.