Step 1

Preheat the oven to 350°F.

Step 2

Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.

Step 3

Press crust onto the bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap 2 pieces of heavy-duty tin foil around the bottom and sides of the pan. Set aside.

Step 4

Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.

Step 5

Beat in the sugar and scrape down the sides of the bowl.

Step 6

Add in the sour cream and vanilla.

Step 7

Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.

Step 8

Pour the filling in the crust. Carefully place the cheesecake into the pan and then place both in the oven. Fill with halfway up the side of the springform pan with water. (Pan inside pan water bath, see notes for more information.)

Step 9

Bake until the top of the cheesecake turns golden, about 60 - 70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.

Step 10

Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.