1. Prepare the Crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
4. Bake for 8 minutes, then remove from the oven and let cool to room temperature.

2. Prepare the Cheesecake Filling:

1. Increase oven temperature to 450°F (230°C).
2. In a large mixing bowl, beat cream cheese and sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides as needed.
3. Reduce the speed to medium and add eggs one at a time, beating well after each addition.
4. Mix in the sour cream and vanilla extract until just combined.
5. Pour the batter over the cooled crust, smoothing the top.

3. Bake the Cheesecake:

1. Wrap the bottom of the springform pan with two layers of foil to prevent leaks.
2. Place the cheesecake inside a large roasting pan and fill the pan with hot water, reaching halfway up the springform pan (this creates a water bath for even baking).
3. Bake at 450°F (230°C) for 15 minutes.
4. Without opening the oven door, reduce the oven temperature to 225°F (110°C) and continue baking for 1 hour and 5 minutes.
5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 45 minutes to 1 hour.

4. Chill & Serve:

1. Remove the cheesecake from the water bath. Run a thin knife around the edge to loosen it from the pan.
2. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
3. Slice and serve chilled, optionally topped with fresh berries, whipped cream, or caramel sauce.