1. Prepare the Crust 

Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Make the Cheesecake Filling  

In a large mixing bowl, beat the softened Philadelphia cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, and continue to beat until the mixture is light and fluffy. Add the vanilla extract and mix again.

Add the eggs one at a time, beating well after each addition. Finally, add the sour cream and heavy cream, and beat until the mixture is fully combined and smooth. Be careful not to overmix.

3. Assemble the Cheesecake  

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to smooth the top evenly.

4. Bake the Cheesecake  

Place the pan in the oven and bake for 45-50 minutes or until the center is slightly jiggly but set. To prevent cracks, it’s essential to avoid opening the oven door during the first 40 minutes of baking.

5. Cool the Cheesecake

Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent sudden temperature changes that could cause cracks. After an hour, remove the cheesecake and let it cool to room temperature.

6. Chill in the Refrigerator  

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, for the best texture.

7. Serve  

Remove the cheesecake from the springform pan and transfer to a serving platter. Slice and enjoy as is or with your favorite toppings such as fresh berries, chocolate ganache, or whipped cream.