Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.

Combine graham cracker crumbs, melted butter, and 0.25 cup sugar in a small bowl; press firmly into the bottom of the pan.

Bake the crust for 10 minutes, then remove from oven and let cool completely.

Reduce oven temperature to 325°F (160°C).

In a large mixing bowl, beat softened cream cheese and 1 cup sugar until smooth and free of lumps.

Incorporate the sour cream and vanilla extract, mixing until fully combined.

Add eggs one at a time, mixing on low speed just until each egg is incorporated to avoid incorporating excess air.

Wrap the exterior of the springform pan in two layers of heavy-duty aluminum foil to waterproof the base.

Pour the cheesecake batter over the cooled crust and place the springform pan inside a large roasting pan.

Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake for 75 minutes or until the edges are set and the center remains slightly jiggly.

Turn off the oven and prop the door open slightly, allowing the cheesecake to cool in the oven for 60 minutes.

Remove from the water bath and refrigerate for a minimum of 6 hours or overnight before releasing from the pan.