Preheat oven to 350°F (175°C).

Mix graham cracker crumbs, sugar, and melted butter in a bowl.

Press mixture into the bottom of a 9-inch springform pan.

Bake for 8–10 minutes. Remove from oven and let cool.

2. Make the Filling:

In a large bowl, beat softened cream cheese until smooth.

Add sugar gradually, mixing until creamy.

Beat in eggs one at a time, followed by vanilla extract.

Mix in sour cream and flour until fully incorporated.

3. Bake the Cake:

Pour the cream cheese filling over the cooled crust.

Bake at 325°F (160°C) for 50–60 minutes, or until the center is almost set (it should jiggle slightly).

Turn off oven and leave the cake inside with the door slightly open for 10 minutes.

4. Chill:

Allow the cake to cool completely at room temperature.

Refrigerate for at least 4 hours or overnight before serving.

5. Serve:

Remove from springform pan.

Top with fresh berries, fruit compote, or whipped cream as desired.

Serving and Storage Tips