Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until evenly moistened.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.

In a large bowl, beat cream cheese and sugar together until smooth and creamy using a mixer. Beat in sour cream, vanilla extract, and salt.

Add eggs one at a time, beating well after each addition. Be careful not to overmix.

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

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

Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.

Run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the springform. Serve and enjoy!