1. Crush graham crackers and mix with melted butter and sugar until evenly moistened. Press into a 9″ springform pan, slightly up the sides. Bake at 350°F for 8 minutes and let cool completely. Wrap the outside of the pan tightly in two layers of extra-wide heavy-duty foil to prevent water leakage.

2. Preheat oven to 450°F. In a stand mixer with paddle attachment, beat cream cheese and sugar on medium-high speed for 5 minutes until smooth. Scrape the bowl regularly. Lower the speed to medium and mix in eggs one at a time, scraping between each. Reduce to low, then add sour cream and vanilla, mixing just until combined. Pour the filling over the cooled crust in the foil-lined pan.

3. Place the springform pan into a large roasting pan. Boil water and pour 1.5 to 2 inches around the cheesecake (about halfway up the springform pan). Carefully place into the oven. Bake at 450°F for 15 minutes, then reduce to 225°F and continue baking for 60 to 75 minutes, until the center slightly jiggles when tapped.

4. Turn off the oven and let the cheesecake rest in the hot water bath for 45 minutes. Remove from water, place on a wire rack, and let cool completely. Cover with plastic wrap (without touching the surface) and refrigerate overnight before slicing.