Preheat the oven to 325°F (163°C)
Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter
Press the crust mixture into the bottom of a 9-inch springform pan
Bake the crust for 10 minutes
Beat 24 oz cream cheese until smooth
Add 1 cup sugar and mix until combined
Add 3 large eggs one at a time, mixing after each
Mix in 1 cup sour cream, 1 teaspoon vanilla extract, and 2 tablespoons all-purpose flour
Pour the filling over the crust
Tap the pan gently to remove air bubbles
Bake for 50 to 60 minutes until the center is slightly set
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour
Remove from the oven and cool to room temperature
Refrigerate for at least 4 hours or overnight
Remove the springform pan sides before serving
Slice and serve chilled