1-Preheat the oven: Start by preheating your oven to 325°F (160°C). This moderate temperature ensures even baking without overcooking the edges before the center sets.

2-Mix crust ingredients: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar, 1 tablespoon brown sugar, and 7 tablespoons melted butter. Mix until all the crumbs are evenly coated with butter.

3-Press into pan: Press the mixture firmly onto the bottom and sides of a 9-inch springform pan. Using the bottom of a measuring cup or glass can help create an even, compact crust that won’t crumble when sliced.

4-Beat cream cheese: In a large bowl, beat the 32 oz (910g) cream cheese until smooth without over-mixing. This is crucial for avoiding lumps in your final cheesecake.

5-Add sugar: Add 1 cup (200g) sugar and mix until creamy. Continue scraping the bowl often to ensure all ingredients are well incorporated.

6-Add remaining ingredients: Stir in ⅔ cup (160g) sour cream, 1 ½ teaspoons vanilla extract, and ⅛ teaspoon salt. Scrape the bowl often to ensure everything is well combined.

7-Incorporate eggs: Add 4 large eggs one at a time on low speed, mixing just until combined. Overmixing at this stage can incorporate too much air, leading to cracking during baking.

8-Pour and bake: Pour the batter into the crust on a foil-lined cookie sheet. Bake for 50-60 minutes until the edges are slightly puffed and the center is jiggly but springs back to touch.

9-Initial cooling: Cool the cheesecake on top of the oven for 10 minutes, then loosen the crust by running a knife around the pan edges. This helps prevent cracking as the cake contracts during cooling.

10-Final cooling: Allow the cheesecake to cool for 1-2 hours to near room temperature, then refrigerate for at least 6 hours or overnight before removing the pan collar and serving.