Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes, or until lightly golden. Let cool completely.

Beat cream cheese and sugar together until smooth and creamy using an electric mixer. Beat in sour cream, vanilla extract, and salt.

Add eggs one at a time, beating well after each addition. Do not overmix.

Pour filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour hot water halfway up the sides of the springform pan (water bath).

Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.

Remove from water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.

Run a knife around the edges before releasing the springform pan. Serve and enjoy!