Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of the prepared springform pan.

Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the sour cream and vanilla extract until just combined.

Pour the cream cheese mixture over the cooled crust and spread evenly, then bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour, then remove it, let it cool completely on a wire rack, and chill in the refrigerator for at least 4 hours before serving.