1. Preheat your oven to 350°F (177°C). Position a rack in the center.

2. Prepare your pan: Line the bottom of a 9-inch springform pan with parchment or wax paper and lightly grease the sides. If you plan to use a water bath, wrap the outside of the pan tightly in two layers of heavy-duty foil, covering the bottom and sides.

3. Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 2 Tablespoons sugar, and 1 Tablespoon brown sugar. Pour in the 7 Tablespoons melted butter and stir until all crumbs are moistened.

4. Press the mixture firmly into the bottom (and about 1 inch up the sides, if desired) of the prepared pan. Use the bottom of a measuring cup to compact it evenly.

5. Bake crust for 10 minutes at 350°F. Remove from oven and set aside, leaving the oven on.

6. Reduce oven temperature to 300°F (149°C) while you prepare the filling.

7. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the 32 oz softened cream cheese on medium speed for 2 minutes, scraping down the sides as needed until completely smooth.

8. Add 1 cup sugar and ⅔ cup sour cream. Mix on low speed until just combined, then increase to medium for 30 seconds.

9. Stir in 1 ½ teaspoons vanilla extract and ⅛ teaspoon salt, mixing until fully incorporated.

10. With the mixer on low, add the 4 lightly beaten eggs one at a time, pausing after each just until no streaks remain. Do not overmix—stop as soon as the yolk disappears to prevent excess air.

11. Pour the batter over the warm crust, smoothing the top with a spatula.

12. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan (this water bath will keep the baking environment moist and steady).

13. Bake at 300°F for 50–60 minutes. The edges should be set and lightly golden, and the center will still have a slight jiggle.

14. Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour undisturbed.

15. Remove the cheesecake from the water bath and peel away the foil. Let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight for the best texture.

16. Release and remove the springform ring. Slice with a knife warmed under hot water—wipe clean between cuts—to achieve clean edges.