1. Prepare the Crust

• Preheat your oven to 325°F (160°C).

• Grease a 9-inch springform pan.

• In a medium bowl, mix graham cracker crumbs with melted butter until well combined.

• Press the mixture firmly into the bottom of the pan to form a tight crust.

• Set aside.

2. Make the Filling

• In a large mixing bowl, beat cream cheese and sugar until smooth and creamy (about 2–3 minutes).

• Add the eggs one at a time, beating just until incorporated after each addition.

• Mix in sour cream, vanilla extract, and flour until well combined.

• Do not overmix—this helps prevent cracks during baking.

3. Bake the Cheesecake

• Pour the batter evenly over the prepared crust.

• Bake for 55–60 minutes, or until the center is set but still slightly jiggly.

• Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature change (which can cause cracking).

4. Chill and Serve

• Remove from the oven and cool completely at room temperature.

• Refrigerate for at least 4 hours, preferably overnight.

• Run a knife around the edge before releasing the springform pan.

• Serve plain or with your favorite toppings.