Preheat oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers, melted butter, and half of the sugar. Press mixture into the bottom of a springform pan.

In another bowl, blend softened cream cheese until smooth. Gradually add remaining sugar, then mix in sour cream and vanilla extract. Scrape sides for even incorporation.

Beat in eggs one at a time until fully combined; avoid overmixing.

Pour filling over crust and bake for about one hour or until slightly jiggly in the center.

Cool at room temperature for an hour before refrigerating for at least four hours or overnight.

Slice and serve with fresh berries or caramel sauce if desired.