Preheat your oven to 325°F (160°C).

Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix well until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes until lightly golden, then remove and let cool.

Beat the softened cream cheese in a large mixing bowl using an electric mixer until smooth and creamy.

Gradually add the granulated sugar and vanilla extract, mixing thoroughly until fully incorporated.

Add eggs one at a time, mixing on low speed after each addition.

Fold in the sour cream and flour (if using) gently until everything is smooth and blended.

Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top.

Bake in the preheated oven for 50–60 minutes. The edges should be set, while the center will be slightly jiggly.

Cool the cheesecake gradually by turning off the oven and leaving the door ajar for about 1 hour.

Remove the cheesecake from the oven, letting it cool to room temperature.

Cover and refrigerate for at least 4 hours, or preferably overnight.

Carefully release the sides of the springform pan.

Serve it plain or with your choice of toppings, such as fresh fruit, whipped cream, or a drizzle of chocolate sauce.