Prep oven. Preheat oven to 325°F (160°C), with rack in middle of oven.

Make the cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and melted butter.

Assemble the cookie crust. Press the crumb mixture firmly into the bottom of a 9x5 loaf pan.

Bake the crust. Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and let cool.

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 2-3 minutes.

Add remaining ingredients. Add the salt and vanilla, beating after each addition. Beat in the egg. Add the sour cream, beat until combined. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Bake the cheesecake. Bake at 325°F (160°C) for 35-40 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. Remove from the oven and run a knife around the edges to loosen this will help prevent cracks as it cools.

Cool the cheesecake. Allow the cheesecake to cool in the pan on a wire rack. Transfer to the fridge and chill for 4 hours.

Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slices and serve.