Preheat your oven to 450˚F.

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into a 9-inch springform pan and pop it into the oven at 350˚F for 8 minutes. After baking, allow it to cool to room temperature.

In a stand mixer, beat the cream cheese with 1 ¼ cups of sugar on medium-high speed for 5 minutes.

Reduce the mixer speed and add the eggs one at a time, mixing well after each addition.

Add the sour cream and vanilla extract, mixing just until everything is combined.

Pour the batter over your cooled crust.

Prepare a water bath by boiling water and placing the cheesecake into a deep roasting pan. Carefully pour the hot water around the edges of the cheesecake pan.

Bake the cheesecake at 450˚F for 15 minutes. Then, reduce the temperature to 225˚F and bake for an additional 60-75 minutes.

The center should wobble slightly when done.

Once cooked, remove the cheesecake from the oven and let it rest in the water for 45 minutes. Transfer it to a wire rack to cool completely.

Cover the cheesecake and chill it in the refrigerator overnight before slicing.