Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl and press into a 9-inch springform pan. Bake for 8 minutes, then cool.

Wrap the outside of the springform pan tightly with heavy-duty foil to prevent water from seeping in.

Adjust oven to 450°F (230°C). Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then add sour cream and vanilla. Mix until blended.

Pour filling into the cooled crust and spread evenly.

Place the cheesecake pan in a roasting pan. Pour hot water into the roasting pan halfway up the cheesecake pan.

Bake at 450°F (230°C) for 15 minutes, then reduce to 225°F (107°C) and bake for another 60-75 minutes. The center should wobble slightly.

Let the cheesecake cool in the water bath for 45 minutes. Then refrigerate overnight covered with plastic wrap.