Preheat your oven to 325°F (163°C). Prepare your baking pan by lining the bottom with parchment paper and lightly greasing the sides to ensure the cheesecake releases easily.
For the crust, crush graham crackers into fine crumbs. Combine with melted butter and a bit of sugar, then press the mixture firmly into the bottom of the pan.
In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, mixing well until combined. Ensure there are no lumps for a creamy, smooth cheesecake filling.
Add eggs one at a time, beating gently after each addition. Incorporate vanilla extract and sour cream to add richness and depth to the cheesecake filling.
Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula. This will create a uniform surface for even baking and a perfect finish.
Place the cheesecake in the preheated oven and bake for 50-60 minutes. The center should be set but slightly jiggly. Turn off the oven and crack the door.
Allow the cheesecake to cool in the oven with the door slightly open for about 1 hour. This helps prevent cracking by letting it cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. Chilling enhances the texture and flavor, making the cheesecake creamy and easier to slice.
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