Step 1: Prepare the Crust

Preheat oven to 325°F (160°C).

Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until it resembles wet sand.

Press mixture evenly into the bottom of a 9-inch springform pan using the back of a spoon.

Bake for 10 minutes. Let cool while preparing the filling.

Make the Filling

In a large bowl, beat softened cream cheese until smooth (2–3 minutes).

Add sugar and beat again until well incorporated.

Mix in sour cream and vanilla extract until creamy.

Add eggs, one at a time, mixing on low speed after each addition. Avoid over-mixing.

(Optional) Sift in flour for additional firmness and gently mix.

Assemble & Bake

Pour filling into the cooled crust and smooth the top.

Wrap the outside of the springform pan with aluminum foil to prevent leaks.

Place pan in a larger baking dish and pour in hot water halfway up the sides to create a water bath.

Bake for 55–65 minutes, or until edges are set and the center has a slight wobble.

Cool & Chill

Turn off the oven and crack the door open slightly. Let cheesecake cool in the oven for 1 hour.

Remove, cool completely at room temperature.

Cover and refrigerate for at least 6 hours or overnight for best results.

Optional Frosting

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread or pipe over the cheesecake before serving.