Preheat your oven to 325°F (165°C). Wrap a 9-inch springform pan with heavy-duty foil.

Combine graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Press into the pan and bake for 8 minutes.

Beat cream cheese until silky smooth, about 3 minutes. Scrape down the bowl sides frequently.

Add 1 cup of sugar and 1 tablespoon of flour to the cream cheese. Beat until blended, add eggs one at a time on low speed.

Gently fold in sour cream, vanilla extract, and a pinch of salt until incorporated.

Pour the filling into the cooled crust. Place the springform pan in a roasting pan filled with hot water.

Bake for 70-75 minutes until edges are set but the center jiggles slightly.

Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Cool at room temperature for another hour, then refrigerate overnight.

Run a knife around the edge, invert onto a plate, slice, and serve chilled with toppings.