Preheat oven to 325°F (163°C)
Wrap the outside of a 9-inch springform pan with heavy-duty foil (optional but helps prevent leaks)
Mix crust: combine 1 1/2 cups graham cracker crumbs, 2 tbsp sugar, and 6 tbsp melted butter
Press crust into the bottom of the pan
Bake crust for 8–10 minutes; cool while you make filling
Beat filling: beat 24 oz (3 blocks) cream cheese (softened) until smooth
Add 1 cup sugar and mix until smooth
Add 1 tbsp vanilla extract
Add 3/4 cup sour cream and mix until smooth
Add 3 large eggs one at a time, mixing on low just until combined
Pour filling over cooled crust
Place springform pan in a larger roasting pan
Add hot water to the outer pan (about 1 inch deep) for a water bath (optional but helps prevent cracking)
Bake 55–70 minutes, until edges are set and the center still jiggles slightly
Turn off oven, crack the door, and let cheesecake sit 30 minutes
Remove from oven and cool to room temperature
Refrigerate at least 4 hours or overnight
Run a knife around the edge before removing the ring
Add toppings (optional): fresh berries, fruit compote, chocolate ganache, or caramel sauce