Preheat the oven to 325°F / 163°C and mix graham cracker crumbs with melted butter, then press firmly into the bottom of a 9-inch springform pan.
Beat cream cheese and sugar on medium speed until smooth and fluffy, about 3 minutes.
Add sour cream, vanilla extract, and flour, then beat until combined, scraping down the sides as needed.
Add eggs one at a time on low speed, mixing just until incorporated after each addition to avoid overmixing.
Pour the filling over the crust and bake for 55 to 60 minutes until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Refrigerate for at least 4 hours or overnight before removing from the pan and slicing with a warm knife.
