Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared pan and slightly up the sides. Use the back of a measuring cup for an even layer.
4. Bake the crust for 8–10 minutes, then set it aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2–3 minutes. Use a hand mixer or stand mixer on medium speed.
2. Add the sour cream and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
3. Beat in the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air.
4. Sift in the flour and salt, folding gently into the batter until just combined.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
2. Wrap the bottom and sides of the springform pan tightly in aluminum foil to prevent water from leaking into the pan during baking.

Step 4: Bake the Cheesecake

1. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this is the water bath method, which prevents cracks).
2. Bake the cheesecake at 325°F (165°C) for 60–70 minutes, or until the edges are set but the center jiggles slightly when the pan is gently shaken.

Step 5: Cool and Chill

1. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracks.
2. Remove the cheesecake from the oven and water bath, then allow it to cool completely at room temperature.
3. Cover the pan with plastic wrap and refrigerate for at least 4–6 hours, or overnight, for the best texture and flavor.