Preheat your oven to 350°F and place oven racks in the center.

Make the crust by mixing graham cracker crumbs, sugar, and melted butter in a medium bowl until it resembles damp sand. Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan.

Bake the crust for 7 minutes and then set aside.

Reduce the oven temperature to 325°F.

In a large bowl or stand mixer, blend the cream cheese for 30 seconds until smooth. Scrape down the sides, then add sugar, sour cream, and vanilla. Mix until well combined.

Whisk the eggs in a separate bowl until beaten. Gradually pour the eggs into the cream cheese mixture with the mixer on low, mixing just until incorporated. Avoid overmixing.

Tap the bowl against the counter for 30-45 seconds to remove any air bubbles.

Pour the filling into the baked crust and smooth the top.

Bake at 325°F for 30 minutes, then reduce the temperature to 250°F and bake for an additional 45 minutes.

After baking, turn off the oven and leave the cheesecake inside for another 30 minutes without opening the door. Then, crack the oven door and let it cool for an hour.

Once slightly warm, let it come to room temperature for 3-4 hours before transferring it to the fridge.

Refrigerate your cheesecake until completely cool, ideally for 6 hours or overnight.

Carefully open the springform pan and remove the collar. Decorate as desired, slice with a warm knife dipped in hot water for clean edges, and enjoy!