Preheat your oven to 325°F (160°C). Crush graham crackers until fine crumbs and combine with melted butter. Press into the bottom of a springform pan and bake for 10 minutes until golden brown. Let cool.

In a mixing bowl, beat cream cheese with an electric mixer until smooth, about 2-3 minutes. Gradually add sugar, sour cream, and vanilla, mixing until fully combined and free of lumps.

Pour the filling over the cooled crust. Place the springform pan in a baking dish, filling it halfway with hot water to prevent cracking. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour. Afterward, refrigerate for at least 4 hours, preferably overnight.

Run a knife around the edges of the springform pan before releasing the sides. Add your favorite toppings like fresh berries or whipped cream, slice, and enjoy!