Preheat your oven to 325°F (160°C).
In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the back of a spoon or the bottom of a glass to compact it evenly.
Bake the crust for 10 minutes, then set aside to cool.
Make the Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the sour cream and vanilla extract, mixing well.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Finally, sift in the flour and mix until just combined. Avoid overmixing to prevent cracks.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Place the springform pan into a larger baking dish and fill the dish with hot water, creating a water bath to help the cheesecake bake evenly and prevent cracking.
Bake for 1 hour, then turn off the oven and leave the cheesecake inside for another 30 minutes with the door slightly ajar.
Cool and Chill:
Remove the cheesecake from the oven and allow it to cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight, to set completely.
Serve:
Remove the cheesecake from the springform pan, slice, and serve with your favorite toppings.
Serving and Storage Tips:
