Step 1

Crush graham crackers, mix with melted butter, and press into a springform pan.

Step 2

Bake at 325°F (163°C) for 10-12 minutes, then cool.

Step 3

Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream.

Step 4

Pour into crust, smooth the top, and bake using the water bath method.

Step 5

Bake until set, then cool to room temperature.

Step 6

Refrigerate for at least 4 hours before serving.