Step 1: Preheat and prepare the pan

• • Preheat your oven to 325°F (163°C).

• • Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the crust

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

• • Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.

Step 3: Prepare the filling

• • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

• • Add the eggs one at a time, mixing well after each addition.

• • Stir in the vanilla extract and sour cream. Sprinkle in the flour and mix until just combined.

Step 4: Assemble and bake

• • Pour the filling over the cooled crust, smoothing the top with a spatula.

• • Place the springform pan in a larger roasting pan and fill the roasting pan with hot water, about halfway up the sides of the springform pan (water bath).

• • Bake for 55-65 minutes, or until the center is set but slightly jiggly.

Step 5: Cool and chill

• • Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

• • Remove from the oven and refrigerate for at least 6 hours, preferably overnight, to set fully.

Step 6: Serve

• • Run a knife around the edge of the cheesecake before releasing it from the springform pan. Slice and serve with your favorite toppings.