• Heat oven to 350. Line large baking sheet with foil or parchment paper.

Graham Cracker crust

• Combine graham cracker crumbs, sugar, and melted butter until moistened.
• Pour crust mixture into 10 inch spring-form pan. Using a round glass or measuring cup start pressing the crust down in the center of the spring-form. Work your way outward, gently tapping the crust down with the glass. Press the crust mixture up the sides of the pan, gently. Make sure crust is distributed evenly – look for mounds or bare spots and use the glass to even it out.
• Bake crust at 350 for 10 minutes. Keep the crust in the spring-form pan and let cool while preparing the cheesecake filling. Keep the oven on 350.

Cheesecake

• Combine all ingredients at low speed, then turn mixer to medium speed and mix for 20 minutes.
• But instead of just throwing everything into the mixing bowl, I stop the mixer and use a spatula to scrape the sides of the mixing bowl and paddle before adding the next ingredient to prevent clumps from forming.
• I start by mixing up the cream cheese a little to break it up. Then, I add the sour cream and mix to incorporate. Add eggs one at a time. Add sugar and mix, add vanilla, and then finally add flour.
• Mix for 15-20 minutes, stopping to scrape the bowl and paddle with a spatula every 5 minutes or so.
• Pour cheesecake filling into cooled crust that is still in the spring-form pan and still on the parchment lined baking sheet. Bake cheesecake at 350 for 1 hour. After 1 hour, turn the oven off but do nto open the oven. Leave the cheesecake in the closed, off oven for 1 hour more.
• Remove cheesecake from oven and let cool at room temp for a couple of hours. Cover with foil and refrigerate for at least 3-6 hours before serving. The longer you let it chill in the fridge the better (best way is put it in the fridge over-night and forget about it).
• Remove spring-form pan when ready to serve. The cheesecake should be chilled through. If it's room temp or warm, or feels like it hasn't set, then it should go back into the refrigerator. This takes a lot of patience, but it's worth it!