Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.

Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.

Reduce the oven temperature to 325°F (160°C). In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on low speed until smooth and creamy, about 1-2 minutes.

Gradually add the granulated sugar, beating on low speed until just combined. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract, mixing on low speed until incorporated.

Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix.

Pour the batter into the prepared crust. Prepare the water bath by wrapping the outside of the springform pan with two layers of heavy-duty aluminum foil. Place it in a large roasting pan and fill the roasting pan with about 1 inch of hot water.

Bake for 60-75 minutes. The edges should be set, but the center will have a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight before serving.