Crush graham crackers in a food processor or blender.

Melt butter in a medium size microwave safe bowl.

Add graham cracker crumbs and sugar to the melted butter and mix to combine well.

Press mixture into the bottom of a springform pan and up the sides just a bit. OR I like to cut a piece of parchment paper that fits perfectly into the bottom of the pan first. Then, press the graham cracker mixture on top-this is optional.

Bake at 325° for 10 minutes and then allow time to cool.

While the graham cracker crust bakes, beat cream cheese with an electric mixer (on low speed) in a large mixing bowl, until smooth.

Add sour cream. Mix until combined on low speed.

Add sugar and vanilla and mix on low to combine. Scrape down the sides of the bowl as needed.

Add eggs, one at a time, on low speed. Mix to combine between each egg.

Wrap the springform pan in a double layer of heavy aluminum foil.

Pour cheesecake mixture into the pan. Smooth the top and then, tap the pan a few times on the counter top to remove any air bubbles.

Boil enough water to fill your roasting pan half full. (for water bath)

Pour boiling water into roasting pan and carefully set cheesecake into the water-making sure the water will not go over the edges of the spring form pan.

Bake in the preheated oven-325° for 60-65 minutes. Then, turn off the oven and crack the oven door open, slightly. Leave roasting pan and cheesecake in the oven with the door cracked open for one hour.

Then, remove pan from the oven, remove cheesecake from the water bath and aluminum foil. Cool completely on a wire rack.

Then, refrigerate overnight or at least 6 hours.

When ready to serve, run a thin blade knife around the edge of the springform pan to release the cheesecake. Remove the side of the spring from pan. Cut into 10 or 12 pieces.

Serve and enjoy with fresh fruit, pie filling, whipping cream or alone.