Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan generously with butter.

In a mixing bowl, combine crushed graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Press this mixture into the bottom of your prepared pan. Bake for 8-10 minutes until golden brown and let cool.

In another bowl, beat the softened cream cheese on medium speed for 2–3 minutes. Gradually mix in 1¼ cups of granulated sugar, then add 1 cup of sour cream and 1 teaspoon of vanilla extract. Incorporate three large eggs one at a time on low speed.

Pour the filling over the cooled crust and smooth the top. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform. Bake for 55-70 minutes.

Once baked, turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour, then let it cool completely at room temperature. Refrigerate for at least 4-6 hours before serving.