Prepare the Crust:

Preheat your oven to 325°F (165°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Set aside.

Prepare the Filling:

In a large mixing bowl, beat the cream cheese until it’s smooth and creamy.

Gradually add the sugar and vanilla, and beat until well combined.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream, flour, and milk (or heavy cream) until smooth.

Baking:

Pour the cream cheese filling over the crust in the springform pan.

Bake in the preheated oven for about 50-60 minutes, or until the center is almost set and the edges are lightly golden.

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight.

Serving:

Once chilled, remove the cheesecake from the springform pan.

Slice and serve with your favorite toppings, such as fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce.