Place oven racks in the center of the oven. Preheat oven to 350°F.

In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated. Press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes and set aside.

Reduce oven temperature to 325°F.

In a large bowl or the bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl, then add granulated sugar, sour cream, and vanilla. Mix until incorporated.

Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture, stopping once the eggs have been incorporated. Ensure the mixture is smooth.

Tap the bowl on the counter for 30-45 seconds to remove air bubbles. Pour the filling into the center of the graham cracker crust and smooth the top.

Bake for 30 minutes at 325°F. Reduce temperature to 250°F and continue cooking for 45 more minutes.

Turn the oven off and keep the cheesecake inside for another 30 minutes. Crack the oven door to cool slowly for one hour.

Bring to room temperature (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until completely chilled (6 hours to overnight).

Open the springform pan and remove the collar. Decorate as desired and slice with a hot knife.