Step 1: Preheat your oven to 350°F (175°C) and wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in if using a water bath.
Step 2: Prepare the Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly while you prepare the filling.
Step 3: Prepare the Filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
Step 4: Gradually add 1½ cups granulated sugar, beating until just combined. Mix in the vanilla extract and salt.
Step 5: Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix. Stir in the sour cream until just combined.
Step 6: Pour the filling over the cooled crust in the springform pan.
Step 7: Bake in a Water Bath (Optional but Recommended): Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Step 8: Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150°F (65°C).
Step 9: Turn off the oven, prop the oven door open slightly, and let the cream cheese cake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
Step 10: Remove the cake from the oven and the water bath (if used). Carefully remove the foil. Let it cool completely on a wire rack, then cover and refrigerate for at least 4 hours, or preferably overnight, before serving. Carefully run a knife around the edge before releasing the springform pan.