Preheat your oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until the texture resembles wet sand.

Press the mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon to create a smooth layer.

Bake for 10 minutes, then set aside to cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until smooth, about 2-3 minutes.

Add the sugar and continue beating until fully incorporated.

Mix in the sour cream and vanilla extract, blending until creamy.

Add the eggs one at a time, mixing on low speed to avoid over-whipping.

(Optional) Sift in the flour for a firmer texture and gently mix.

Pour the filling into the cooled crust, smoothing the top with a spatula.

To prevent cracks, place the springform pan in a water bath: wrap the exterior of the pan with foil, place it in a larger baking dish, and add hot water to the dish until it reaches halfway up the pan.

Bake for 55-65 minutes, until the edges are set and the center remains slightly jiggly.

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

Remove the cheesecake from the oven and allow it to cool to room temperature.

Cover and refrigerate for at least 6 hours, or overnight, for the best flavor and texture.

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Spread or pipe the whipped frosting over the chilled cheesecake before serving.