Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs and melted butter.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust in the preheated oven for about 10 minutes.

In a large bowl, beat the softened cream cheese until smooth.

Gradually add in the granulated sugar, mixing until fully combined.

Add the eggs one at a time, mixing on low speed after each addition.

Add in the vanilla extract and mix until just combined.

Pour the cheesecake filling over the crust in the springform pan.

Bake for 45-50 minutes, until the center is set but still slightly jiggly.

While the cheesecake bakes, mix the sour cream and powdered sugar in a bowl until smooth.

Once the cheesecake is baked, remove it from the oven and spread the sour cream mixture evenly over the top.

Let the cheesecake cool at room temperature before refrigerating it for at least four hours, preferably overnight.