For the Crust:

1. 1. Preheat your oven to 325°F (163°C).
2. 2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
3. 3. Press the mixture evenly into the bottom of a springform pan to form a solid crust.

For the Filling:

1. 1. In another bowl, beat softened cream cheese with granulated sugar until smooth.
2. 2. Add sour cream and vanilla extract, mixing until fluffy and free of lumps.
3. 3. One by one, add eggs to the cream cheese mixture, blending on low speed after each addition until just combined.
4. 4. Pour the filling over your prepared crust in the springform pan.
5. 5. Bake for about 60-70 minutes or until set but slightly jiggly in the center.
6. 6. Turn off your oven and leave the cheesecake inside for an additional hour with the door ajar to prevent cracking.
7. 7. Remove from oven and let cool completely at room temperature before refrigerating for at least four hours or overnight.