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Preheat your oven to 325°F (163°C).
Mix together crushed graham crackers, melted butter, and sugar in a bowl until well combined. Stir until the mixture resembles wet sand.
Firmly pack the prepared mixture into the base of a 9-inch springform pan, ensuring an even and compact layer. Use the back of a spoon or a flat-bottomed glass for evenness.
Bake it in the oven for 10 minutes, then allow it to cool completely before proceeding.
In a mixing bowl, combine cream cheese and sugar, beating them together until the mixture is light, airy, and perfectly smooth.
Add vanilla extract and mix until incorporated.
Gradually beat in the eggs, one at a time, ensuring each is fully mixed before adding the next.
Fold in sour cream and heavy cream, ensuring a silky texture.
Carefully pour the cheesecake mixture over the crust that has already cooled.
Position the springform pan inside a larger roasting pan, then carefully pour hot water into the roasting pan. The water should rise up to about halfway along the sides of the springform pan.
Bake the cheesecake at 325°F for 55 to 65 minutes, or until the edges are firm while the center remains slightly wobbly.
Take the cheesecake out of the water bath and allow it to cool completely at room temperature before proceeding.
Refrigerate for at least 4 hours, preferably overnight, to set fully.