Preheat your oven to 350°F (175°C).

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

Firmly press the mixture into the bottom of the springform pan.

Bake the crust for about 10 minutes, then remove it from the oven and let it cool.

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

Mix in the granulated sugar and vanilla extract until well combined.

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

Gently fold in the sour cream and flour until just combined.

Pour the cheesecake filling onto the cooled crust, smoothing the top.

Bake for about 60 minutes, or until the center is set but slightly jiggly.

Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours.

Release the cheesecake from the springform pan and slice it.

Serve it plain or with your favorite toppings.