Prepare the Crust:

Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy. Add the vanilla extract and flour, and mix until fully combined. Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until the mixture is smooth.

Prepare the Water Bath:

To prevent cracking, it's essential to bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from leaking into the pan. Place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan, filling it halfway up the sides of the cheesecake pan.

Bake the Cheesecake:

Carefully place the cheesecake in the oven and bake at 325°F (163°C) for 50–60 minutes, or until the center is almost set but still slightly wobbly. The cheesecake will firm up as it cools.

Cool and Chill:

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This will help it cool gradually and reduce the risk of cracking. After 1 hour, remove the cheesecake from the oven, remove the foil, and let it cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight, to let the cheesecake fully set.

Serve and Enjoy:

Once the cheesecake has chilled, remove it from the springform pan. Top with fresh berries, whipped cream, or a drizzle of fruit sauce if desired. Slice and serve chilled.