Preheat your oven to 350°F (175°C).

In a food processor, pulse about 10-12 graham cracker sheets until they turn into fine crumbs. Mix in 4 tablespoons of sugar, 1 teaspoon of vanilla extract, and the melted butter until well combined.

Pour the crumb mixture into your baking dish and press it firmly into the bottom and slightly up the sides. Set aside.

In a mixing bowl, beat 3 packages of cream cheese at low speed for about 10 seconds. Gradually add 3/4 cup sugar, beating until well mixed and smooth, scraping down any sides as needed.

Add in 2 teaspoons of vanilla and mix until just incorporated. Then, add the eggs one at a time, ensuring each is mixed in before adding the next. Your filling should be silky and smooth.

Pour the cheesecake batter over your prepared crust, spreading it evenly.

Place the dish in the oven and bake for 22-25 minutes. You’ll know it’s ready when the center jiggles slightly when you move the dish.

Turn off your oven, slightly crack the door, and allow the cheesecake to cool slowly for 45-60 minutes.

Once it reaches room temperature, refrigerate for at least 4 hours or, preferably, overnight before serving.

Slice and top with your favorite toppings like berries, caramel sauce, or whipped cream!