For the crust: 1 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers) 5 tablespoons unsalted butter, melted 1 tablespoon sugar For the filling: 4 (8oz) packs of cream cheese, softened to room temperature 1 1/4 cups sugar 1/4 cup sour cream 2 teaspoons vanilla extract 4 large eggs
Preheat oven to 325°F. Grease a 9-inch springform pan with butter or non-stick spray.
Make the crust: In a bowl, mix together the graham cracker crumbs, melted butter and 1 tablespoon sugar until combined. Press the mixture firmly into the bottom of the prepared pan.
Make the filling: Using a stand mixer fitted with the paddle attachment or hand mixer, beat the cream cheese on medium speed for 2 minutes until smooth and free of lumps. Add in the sugar and beat for 2 more minutes. Mix in the sour cream and vanilla extract.
One at a time, mix in the eggs on low speed just until incorporated, scraping down the sides as needed. Pour filling over crust.
Bake for 60-70 minutes or until the center only slightly jiggles when gently shaken. Turn the oven off and keep the cheesecake in for another 30 minutes.
Remove from oven and allow to completely cool to room temperature. Then refrigerate for at least 4 hours before slicing and serving.