Prepare the Crust

Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.

Make the Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the sugar, followed by the vanilla extract, and mix until well combined. Add the eggs one at a time, mixing on low speed after each addition to prevent overbeating.

Add Sour Cream and Heavy Cream

Gently fold in the sour cream and heavy cream until the mixture is smooth. Pour the filling into the cooled crust, smoothing the top.

Bake the Cheesecake

Place the cheesecake in the oven and bake at 325°F for 1 hour and 15-30 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Chill and Serve

Remove the cheesecake from the oven and let it cool at room temperature for another hour, then refrigerate for at least 4 hours (or overnight). Carefully remove the cheesecake from the springform pan, slice, and enjoy!