Preheat oven and prep pan: Preheat the oven to 350°F. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.

Make crust: Process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl.

Form crust in pan; freeze: Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes.

Bake and cool crust: Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.

Beat cream cheese until fluffy: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

Combine sugar and flour and add to cream cheese: In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth.

Mix in sour cream and vanilla, then eggs: Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

Pour filling into pan; set up bain marie: Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.

Bake: Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour.

Cool completely then refrigerate; unmold and serve: Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.