Preheat oven to 350°F. Place a large pan filled with 1-inch water in the oven.
Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap 2 pieces of heavy duty tin foil around the bottom and sides of the pan. Place into the oven and bake for 13 minutes until the edges of the crust are golden.
Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
Beat in the sugar and scrape down the sides of the bowl.
Add in the sour cream and vanilla.
Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
Pour the filling in the crust. Carefully place cheesecake into the preheated water bath. Bake until the top of cheesecake turns golden, about 60 - 70 minutes. Let cheesecake cool on a wire rack.
Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.