Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter until the mixture resembles wet sand. Press this mixture into the bottom of your springform pan.

Bake the crust for about 10 minutes until slightly golden. Let it cool.

In a separate bowl, beat the softened cream cheese until smooth. Gradually mix in 1 cup of sugar and vanilla extract.

Add the eggs one at a time, mixing until just combined to avoid cracks.

Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes until the edges are firm and the center jiggles slightly.

Turn off the oven and crack the oven door to let the cheesecake cool gradually for about 1 hour.

Once cooled, spread 1 cup of sour cream evenly over the top and chill in the fridge for at least 4 hours before serving.

Carefully release the sides of the springform pan and slice the cheesecake when ready to serve.