Place oven racks in the center of the oven and preheat oven to 350°F.

In a medium bowl, stir together the graham cracker crumbs, 4 tablespoons of sugar, and melted butter until well combined. The mixture should look like damp sand.

Use the bottom of a measuring cup to press the crust into the bottom and halfway up the sides of a 9-inch springform pan.

Bake for 7 minutes and then set aside.

Reduce the oven temperature to 325°F.

In a large bowl or stand mixer, mix the cream cheese for 30 seconds until smooth.

Scrape the sides and bottom of the bowl, then add in the 1 1/4 cups sugar, sour cream, and vanilla. Mix again until everything is incorporated.

Scrape the sides and bottom again.

Crack the eggs into a separate bowl and whisk until well beaten.

With the mixer on low, slowly pour the beaten eggs into the cream cheese mixture. Stop mixing once the eggs are incorporated.

Scrape the sides and bottom of the bowl again to ensure a smooth consistency.

Tap the bowl on the counter for 30-45 seconds to remove air bubbles.

Pour the filling into the center of the graham cracker crust and gently smooth the top.

Bake for 30 minutes at 325°F. Reduce the temperature to 250°F and continue baking for 45 more minutes.

Once the baking time is up, turn the oven off and leave the cheesecake inside for another 30 minutes without opening the door.

Then, crack the oven door to let the cheesecake cool slowly for one hour.

Bring the cheesecake to room temperature on the counter for 3-4 hours before covering with plastic wrap and placing it in the fridge.

Refrigerate until completely chilled (6 hours to overnight).

Open the springform pan and remove the collar. Decorate as desired.

Dip a sharp knife into hot water, wipe off any excess water, and slice. It’s best to dip the knife in water between each slice for clean-looking pieces.