Step 1
Preheat the oven to 350 degrees F (175 degrees C). Fill a large round disposable aluminum pan with about 1/2 inch of water to create a water bath.
Step 2
Combine graham cracker crumbs sugar and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small flat-bottom bowl or glass all over the bottom and about 1/2 inch up the sides of the pan.
Step 3
Bake crust in the preheated oven until set about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
Step 4
Meanwhile mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs one at a time beating batter briefly after each addition. Continue to add ingredients one at a time beating after each addition until blended in this order: sour cream heavy cream vanilla extract and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
Step 5
Bake cheesecake until the sides appear solid and the center appears just undercooked about 1 hour and 30 minutes. Turn the oven off but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
Step 6
Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour then place in the refrigerator until firm and fully chilled at least 6 hours.
Step 7
Run a thin metal knife along the sides of the springform pan then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water dry it quickly then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.