Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.

In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom and up the sides of the springform pan. Bake for 10 minutes and set aside to cool.

Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in.

Reduce the oven temperature to 300°F (148°C). In a large bowl, beat together cream cheese, sugar, and flour on low speed until smooth.

Add sour cream and vanilla extract, blending well until fully incorporated with no lumps.

Add the eggs one at a time, mixing on low speed after each addition.

Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.

Place the springform pan in a larger baking pan and add warm water until halfway up the sides.

Bake for 1 hour and 15 minutes, or until the center is set but slightly jiggly.

Turn off the oven, leave the door closed for 30 minutes, then crack the door open for another 30 minutes.

Transfer the cheesecake to the fridge and chill for at least 5-6 hours or overnight.

Once chilled, gently remove the cheesecake from the pan and serve with your favorite toppings.