Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the crumb mixture firmly onto the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to press it down evenly.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.
Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the center is almost set. It should still have a slight jiggle in the middle.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
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