For the Crust:

1. 1. Preheat your oven to 325°F (163°C).
2. 2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
3. 3. Press this mixture firmly into the bottom of a springform pan and bake for about 10 minutes until lightly golden.

For the Filling:

1. 1. While the crust cools, beat the softened cream cheese and granulated sugar in a mixing bowl on medium speed until fluffy (about 2 minutes).
2. 2. Mix in sour cream and vanilla extract until smooth and fully integrated.
3. 3. Add eggs one at a time, beating well after each addition and scraping down the bowl's sides as needed.
4. 4. Pour the filling over your cooled crust evenly using a spatula.
5. Baking and Cooling:
6. 1. Bake in your preheated oven for about 60 minutes until set but still slightly jiggly in the center.
7. 2. Turn off the oven, leaving the cheesecake inside with the door ajar for an additional hour to cool gradually.
8. 3. Refrigerate for at least four hours before serving.