Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until they resemble wet sand. Press this mixture into the bottom of a springform pan. Bake for 8 minutes until set, then let cool.

Preheat your oven to 450°F (232°C). In a stand mixer, beat cream cheese until smooth, then add granulated sugar. Add eggs one at a time, followed by sour cream and vanilla until well combined.

Wrap the springform pan with foil, place it in a roasting pan, and pour boiling water until halfway up the sides. Bake at 450°F for 15 minutes, then lower to 225°F and bake for an additional 60 to 75 minutes.

Turn off the oven, open the door slightly and let the cheesecake sit in the water bath for 45 minutes. Remove, cool to room temperature, then refrigerate overnight.