1-First, preheat your oven to 160°C (320°F) and prepare your baking pan by lining it with parchment paper and lightly buttering the sides. This helps with easy release and prevents sticking.

2-Next, mix the graham cracker crumbs with melted butter in a bowl until evenly coated, then press the mixture firmly into the bottom of the pan to form a compact crust and chill it in the refrigerator.

3-In a large mixing bowl, beat the cream cheese until it’s smooth and creamy, making sure no lumps remain, then gradually add sugar and mix until well combined. Add eggs one at a time, beating lightly after each to keep the texture creamy without too much air. Follow by mixing in sour cream and vanilla extract until the batter is uniform and smooth, then pour it over the chilled crust and smooth the top.

4-Bake in the preheated oven for 50-60 minutes until the edges are set but the center still jiggles slightly. For added success with dietary tweaks, you might reduce sugar or use substitutes here.

5-Finally, turn off the oven and let the cheesecake cool inside for an hour before refrigerating it for at least 4 hours to achieve that perfect, creamy consistency.