Instructions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your hands to create an even layer. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese and 1 1/4 cups of granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
Mix in the vanilla extract, sour cream, and flour until the batter is smooth and uniform in texture.
Pour the cheesecake batter over the cooled crust in the springform pan, spreading it out evenly with a spatula.
Place the springform pan on a baking sheet to catch any potential drips, then transfer it to the oven. Bake the cheesecake for 55-60 minutes, or until the edges are set but the center still jiggles slightly when shaken.
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