Preheat your oven to 350 degrees Fahrenheit.
Combine graham cracker crumbs and melted butter in a bowl until it resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove and allow it to cool completely.
Beat the softened cream cheese and sugar in a large bowl on medium speed until smooth.
Add the sour cream and vanilla extract, mixing until fully incorporated.
Whisk in the eggs one at a time on low speed just until combined to avoid excess air.
Pour the batter into the prepared crust.
Bake for 60 minutes or until the edges are set and center has a slight wobble.
Cool completely before refrigerating for at least 8 hours to set.