• Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.

Crust

• In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles coarse, wet sand.
• Press the mixture firmly into the bottom and about two-thirds of the way up the sides of the lined springform pan.
• Wrap the bottom and sides of the pan with two layers of heavy-duty aluminum foil to prevent water from seeping in. Set aside.

Filling

• In a large mixing bowl, use an electric hand mixer or a stand mixer fitted with the whisk attachment to beat the cream cheese until smooth.
• Add the granulated sugar. Mix until fully incorporated, scraping down the sides of the bowl as needed.
• Mix in the sour cream and vanilla extract until smooth.
• With the mixer on low speed, add the eggs one at a time, mixing until just combined after each addition. Do not overmix.
• Pour the batter into the prepared crust, smoothing the top with a spatula.
• Place the springform pan into a larger roasting pan. Then, carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
• Bake for 60 to 70 minutes, or until the top is lightly golden and the center is just set but slightly jiggly.
• Turn off the oven. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
• Transfer to a wire rack and let cool completely.

Topping

• In a small bowl, whisk together the sour cream and confectioners' sugar until smooth.
• Spread the mixture evenly over the cooled cheesecake.
• Cover and refrigerate for at least 4 hours, preferably overnight, before serving.