Step 1: Preheat and Prep
Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and wrap the bottom and sides with aluminum foil to prevent leaks during the water bath.

Step 2: Make the Crust
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the springform pan to form an even layer. Use the back of a spoon or the bottom of a glass to press it down tightly. Bake the crust for 8–10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Step 3: Make the Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy (about 2–3 minutes). Add the sugar and mix until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the sour cream and vanilla extract until smooth. Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.

Step 4: Assemble and Bake
Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 55–70 minutes, or until the edges are set but the center is still slightly jiggly.

Step 5: Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4–6 hours, or overnight, before slicing.