I preheat the oven to 325°F (160°C). I grease a 9-inch springform pan and wrap the outside with heavy-duty foil for the water bath. In a bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter. I press this into the pan’s base and bake for 10 minutes. I cool slightly for this silky cheesecake delight.

In a large bowl, I beat 32 oz cream cheese until smooth, about 2 minutes. I add 1 cup sugar and mix until glossy. I blend in 1 cup sour cream, 2 tbsp flour, and ¼ tsp salt. I add 4 eggs one at a time on low speed, scraping the bowl after each. I stir in 2 tsp vanilla extract for this cozy recipe, avoiding overmixing to prevent cracks.

I pour the filling over the cooled crust, smoothing the top. I place the springform pan in a roasting pan and add hot water to reach halfway up the sides. I bake at 325°F (160°C) for 55–70 minutes until the center is just set with a slight jiggle for this velvety dessert.

I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. I run a knife around the edge to loosen, then cool completely on a rack. I refrigerate for at least 4 hours, preferably overnight, for this Creamy Cheesecake.

I unlatch the springform pan and slice with a hot, clean knife for neat wedges of this silky cheesecake delight.