Preheat your oven to 350°F (175°C).

Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly mixed. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to create the crust.

In a large mixing bowl, beat the cream cheese until smooth and creamy, making sure not to overbeat.

Gradually add in the sugar and continue mixing to combine.

Add the sour cream, vanilla extract, and salt, mixing until just blended.

With the mixer on low, add the eggs one at a time, mixing just until incorporated after each addition.

Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.

Bake in the preheated oven for 60 minutes or until the edges are set but the center is slightly wobbly.

Turn off the oven and leave the cheesecake inside for an hour with the oven door slightly ajar.

After cooling, remove from the oven and let cool to room temperature before refrigerating for at least 6 hours, or preferably overnight.

Once chilled, remove the springform pan collar and slice to serve. Enjoy your delicious cheesecake!