Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 8 minutes and set aside to cool.
Beat the softened cream cheese and sugar in a large bowl until smooth.
Mix in the sour cream and vanilla extract until well combined.
Add eggs one at a time, mixing on low speed just until incorporated.
Pour the filling over the cooled crust and wrap the outside of the pan with aluminum foil.
Bake for 60 minutes until edges are set but the center still has a slight wobble.
Turn off the oven and leave the door slightly ajar for 1 hour to cool gradually.
Transfer to the refrigerator to chill for at least 6 hours before serving.