1⁄2 cups graham cracker crumbs 5 tbsp unsalted butter, melted 1 tbsp sugar 3 (8oz) packages cream cheese, softened at room temperature 11⁄4 cups sugar 1 cup sour cream, at room temperature 1⁄4 tsp salt 2 tsp vanilla extract 3 large eggs, at room temperature
Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside tightly in aluminum foil to prevent leaks.
Make the crust - Mix together the graham cracker crumbs, melted butter and sugar until evenly moistened.
Make the filling - Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 minutes until smooth.
Pour the filling onto the cooled crust. Tap the pan on the counter a few times to release air bubbles.
Turn off the oven, crack the door open slightly and let the cheesecake cook down for 30 minutes.
Then remove and cool at room temperature for an hour. Refrigerate for at least 8 hours (or overnight is best!)