Instructions
Prepare the crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
Press mixture firmly into the bottom of a 9-inch springform pan.
Make the filling:
Beat cream cheese until smooth and fluffy. Add sugar and vanilla, mixing until creamy.
Add eggs one at a time, beating just until blended.
Fold in sour cream (and flour if using) until smooth.
Bake:
Pour filling over prepared crust.
Bake for 55–65 minutes, or until the center is almost set but still slightly wobbly.
Cool & chill:
Turn off oven and let cheesecake rest inside with the door cracked for 1 hour.
Remove and chill in the refrigerator at least 4 hours or overnight.
Serve:
Top with fresh berries, fruit compote, or a drizzle of chocolate sauce.
Slice, serve, and enjoy the velvety delight.
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