1. Prepare the Crust:

Preheat your oven to 325°F (160°C). Melted butter, sugar, and graham cracker crumbs should all be combined in a medium-sized basin. Press the mixture into the bottom of a 9-inch springform pan, ensuring the crust is even and compact. Bake the crust for 10 minutes, then set aside to cool while preparing the filling.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened Philadelphia cream cheese on medium speed until smooth and creamy. Add the sugar and vanilla essence gradually, stirring until thoroughly blended. Add the eggs one at a time, beating on low speed until just integrated after each addition. Be careful not to overbeat, as this can cause the cheesecake to crack.

Add Sour Cream (Optional):

If you prefer an extra creamy cheesecake, fold in the sour cream at this stage. It adds a slight tang and enhances the texture of the filling.

3. Pour the Filling into the Crust:

Evenly distribute the cheesecake filling over the chilled crust after pouring it on.

4. Bake the Cheesecake:

For 50 to 60 minutes, or until the middle is almost set but still somewhat jiggly, bake the cheesecake in a preheated oven. Turn off the oven and crack the door slightly, allowing the cheesecake to cool slowly in the oven for about an hour. This step helps prevent cracks on the surface.

5. Chill and Serve:

Once the cheesecake has cooled down in the oven, move it to the refrigerator and let it sit there for at least four hours—ideally, overnight. Once fully chilled, remove from the springform pan, slice, and enjoy!