Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter until fully mixed. Press this mixture firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the packages of softened cream cheese until nice and smooth.

Gradually mix in 1 cup sugar, continuing to beat until blended.

Stir in vanilla extract until it’s well incorporated.

Add eggs, one at a time, mixing well after each addition.

Pour the cream cheese mixture over your crust in the springform pan, smoothing the top with a spatula.

Bake for 55-60 minutes or until the center feels set with a slight jiggle.

Remove from the oven and allow to cool to room temperature.

Refrigerate for at least 4 hours or overnight for deeper flavor.

Optionally, spread sour cream over the top before serving.