1. – Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.

2. – In a large bowl, beat the cream cheese with a hand mixer until light and fluffy, about 2-3 minutes.

3. – Gradually add the sugar, flour, and salt, mixing until well combined.

4. – Add the eggs one at a time, beating well after each addition. Scrape down the sides as needed.

5. – Stir in the sour cream and vanilla extract until fully incorporated.

6. – In a separate bowl, mix the graham cracker crumbs and melted butter until well combined.

7. – Press the graham cracker mixture into the bottom and 1 inch up the sides of the prepared springform pan.

8. – Pour the cheesecake batter into the crust and smooth the top.

9. – Bake for 55-65 minutes, or until the center is almost set. The center should still be slightly jiggly.

10. – Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

11. – Remove the cheesecake from the oven and allow it to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.