Preheat the oven to 325°F (163°C)
Grease a 9-inch springform pan
Mix graham cracker crumbs, melted butter, and sugar for the crust
Press the crust mixture firmly into the pan
Bake the crust for 8 to 10 minutes
Beat cream cheese until smooth
Add sugar and mix until combined
Add eggs one at a time, mixing on low speed
Mix in sour cream, vanilla extract, and a pinch of salt
Pour the filling over the crust
Tap the pan gently to remove air bubbles
Place the springform pan in a larger baking pan
Add hot water to the larger pan for a water bath
Bake for 50 to 70 minutes until the center is slightly jiggly
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour
Remove the cheesecake and cool to room temperature
Refrigerate for at least 4 hours or overnight
Remove the springform ring before serving