Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press half of this mixture into the bottom of a greased springform pan.

Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add in the sugar and vanilla extract, mixing until combined.

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

Finally, add the sour cream and beat until the mixture is creamy and fluffy.

Pour the cheesecake filling over the baked crust in the springform pan.

Sprinkle the remaining graham cracker crumb mixture over the top in an even layer.

Bake in the preheated oven for about 55-60 minutes, until the edges are set, and the center has a slight jiggle.

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for one hour.

After cooling, refrigerate the cheesecake for at least 4 hours before serving.

Once chilled, slice and serve with your favorite toppings, if desired.