Mix graham cracker crumbs, melted butter and sugar in a bowl. Stir well until combined. Press the mixture firmly into the bottom of the springform pan. Set aside.

Preheat your oven to 325°F (160°C). This temperature helps the cheesecake bake slowly and evenly. It prevents cracks and keeps the texture smooth and creamy.

In a large bowl, beat softened cream cheese using a mixer. Mix until smooth and creamy. Make sure there are no lumps in the mixture before adding other ingredients.

Add sugar to the cream cheese. Mix well until smooth. Then add eggs one at a time. Beat slowly after each egg. Do not overmix the batter.

Add sour cream, vanilla extract and flour to the mixture. Mix gently until everything is well combined. The batter should be smooth and slightly thick.

Pour the cheesecake batter over the prepared crust. Spread it evenly using a spatula. Tap the pan lightly on the counter to remove air bubbles.

Place the springform pan inside a larger tray. Add hot water to the tray. Bake for 55–60 minutes. The center should be slightly soft when done.

Turn off the oven and leave the door slightly open. Let the cheesecake cool slowly. Then refrigerate for at least 4 hours before slicing and serving.