1. Prepare the Crust

• Preheat oven to 325°F (163°C).
• In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt.
• Press into the bottom of a 9-inch springform pan.
• Bake crust for 10 minutes. Let cool slightly.

2. Make the Filling

• Beat softened cream cheese until smooth (about 3 minutes).
• Add sugar and beat until creamy.
• Mix in vanilla and sour cream.
• Add eggs one at a time, mixing on low after each just until combined.
• Do not overmix.

3. Assemble and Bake

• Pour filling into cooled crust.
• Wrap the pan in foil and place it in a large roasting pan.
• Fill the outer pan with 1 inch of hot water (water bath).
• Bake at 325°F for 60–70 minutes. The edges should be set and the center slightly jiggly.

4. Cool and Chill

• Turn off oven and crack door open. Let cheesecake cool inside for 1 hour.
• Remove from oven and let sit at room temp for another 30–60 minutes.
• Chill uncovered in the fridge for at least 4 hours, preferably overnight.

5. Serve

• Run a knife around the edge before releasing the pan.
• Slice with a warm knife, wiping clean between cuts.
• Add toppings just before serving if desired.