How to Make Cheesecake Crust:

1. Crush graham crackers: If you don’t have graham cracker crumbs, you can easily make them by pulsing graham crackers in a food processor or crushing them with a rolling pin.
2. Combine ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined and moistened.
3. Press into pan: Press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan.
4. Bake: Bake in a preheated oven at 350°F (177°C) for 8 minutes. Remove from the oven and let cool to room temperature.

How to Make Perfect Cheesecake:

1. Prepare the pan: Place two large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan, ensuring there are no rips or holes. Fan the foil out slightly at the top to keep the rim clear for rising. This will help prevent water from seeping into the cheesecake during the water bath.
2. Preheat oven: Preheat oven to 450°F (232°C).
3. Beat cream cheese and sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese and sugar on medium-high speed for 5 minutes, or until completely smooth. Scrape down the bowl and attachment as needed.
4. Add eggs: Reduce the speed to medium and add the eggs one at a time, letting each egg incorporate fully before adding the next. Scrape down the bowl as needed.
5. Add sour cream and vanilla: Reduce the speed to low and add the sour cream and vanilla extract. Mix just until combined.
6. Pour batter: Pour the batter over the cooled crust in the foil-wrapped springform pan.

How to Bake Cheesecake in a Water Bath:

1. Boil water: Bring a large pot of water to a boil. You’ll need enough water to fill the roasting pan about halfway up the sides of the springform pan (1 ½ to 2 inches of water).
2. Assemble water bath: Place the cheesecake pan in a deep roasting pan. Carefully pour the hot water into the roasting pan, being careful not to splash any water into the cheesecake batter.  
3. Bake: Carefully transfer the roasting pan to the center rack of the oven and bake at 450°F (232°C) for 15 minutes. Then, reduce the heat to 225°F (107°C) and bake for an additional 60-75 minutes, or until the center of the cheesecake wobbles slightly when you tap the pan. Do not open the oven door during this time.
4. Rest and cool: Remove the cheesecake from the oven and let it rest in the water bath for 45 minutes. Then, carefully transfer the cheesecake pan to a wire rack to cool completely.
5. Chill: Once cooled, cover the pan with plastic wrap, being careful not to let the plastic wrap touch the surface of the cheesecake. Chill in the refrigerator overnight to allow the cheesecake to fully set before slicing and serving.