Preheat your oven to 325°F (163°C).

Mix the crumbs and sugar – In a medium bowl, combine graham cracker crumbs and sugar until evenly mixed.

Add melted butter – Pour in melted butter and stir until the mixture looks like wet sand.

Press into pan – Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it evenly.

Pro tip: A tightly packed crust prevents it from crumbling when you slice the cheesecake.

Bake for 10 minutes – Remove from oven and let it cool while preparing the filling.

Soften the cream cheese – Make sure it’s at room temperature. Beat it on medium speed until smooth and creamy.

Add sugar gradually – Beat in the sugar slowly to prevent a grainy texture.

Incorporate eggs one at a time – Beat gently after each addition until fully combined.

Pro tip: Overmixing after adding eggs can create cracks in the cheesecake, so mix just until smooth.

Add vanilla – Scrape seeds from the vanilla bean and stir in with the vanilla extract.

Fold in sour cream and flour – Use a spatula to fold these in gently until the mixture is smooth and even.

Pour filling over crust – Smooth the top with a spatula.

Optional water bath – Wrap the bottom of the springform pan with aluminum foil and place it in a larger pan filled halfway with hot water. This helps prevent cracks.

Bake – Place in the preheated oven and bake for 50–60 minutes, until the edges are set and the center slightly jiggles.

Pro tip: Don’t worry if the center jiggles; it will firm up as it cools.

Cool at room temperature – Let the cheesecake sit for 1–2 hours after baking.

Refrigerate overnight – Chill for at least 6 hours, preferably overnight, to allow flavors to develop and the texture to set perfectly.

Release from pan – Carefully remove the springform sides.

Add toppings – Garnish with fresh berries, whipped cream, or a drizzle of fruit compote.

Slice and enjoy – Use a sharp knife dipped in hot water for clean slices.