Preheat your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.

In a large bowl, blend the softened cream cheese and sugar until smooth and creamy. Stir in the sour cream and vanilla extract until fully combined. Incorporate the eggs one by one, mixing on low speed after each addition until just combined. Avoid overmixing.

Pour filling over the cooled crust. Wrap the springform pan bottom in foil to prevent water seeping in. Place it in a large roasting pan and fill with hot water halfway up the sides.

Bake for 65 to 75 minutes until the center is nearly set but still slightly jiggly. Once finished, crack the oven door open and let the cheesecake rest inside for 1 hour.

Remove from the oven and water bath, then let it cool completely at room temperature.

Cover and refrigerate for at least 6 hours or overnight before serving. Garnish with whipped cream or fresh fruit before serving if preferred.