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, scraping the bowl as needed.
Add sour cream, vanilla extract, and flour, then beat until combined, followed by eggs one at a time on low speed just until incorporated.
Pour the filling over the crust and bake for 55 to 60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
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 until completely chilled and set before removing from the pan and slicing.
