Preheat your oven to 375° F.

Place the graham cracker crumbs in a medium sized bowl.

Add the sugar and melted butter and stir to combine. The mixture should resemble wet sand.

Spray your 9" springform pan with baking spray and press the graham cracker mixture into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard and evenly.

Bake for 8-10 mins until it smells like heaven from your oven and the crust is golden brown.

Lower your oven temperature to 350° F.

In the bowl of a stand mixer fitted with the paddle attachment, add your cream cheese.

Mix on low-medium speed for 1 minute, then add in your sugar and sour cream.

Continue mixing on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between additions.

Stop the mixer and scrape down the sides of the bowl.

Start the mixer again on low speed and add in the half n half and vanilla.

Mix for 30 seconds.

Add in the flour slowly then move your speed up to medium and mix for 2-3 minutes.

Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly.

Pour the batter into the spring form pan, then place it on a sheet tray.

Take a second sheet tray and put it on the lower rack of your oven.

Fill it with 1 inch of water. Alternatively you can use a 9x13 in pan and fill it with water.

Place the cheesecake on the upper rack of the oven.

Bake for 45-55 minutes.

The cheesecake is done when the edges start to brown and break away from the sides of the pan. It will still be jiggly in the middle- you want that!

Turn the oven off and crack the oven door open a little bit.

Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter.

Chill in the refrigerator at least 4 hours or overnight.