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Preheat oven to 325F (160C).
Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well.
Add melted butter and use a fork to combine ingredients well.
Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy.
Add sugar and stir again until creamy.
Add sour cream, vanilla extract, and salt, and stir until well-combined.
With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated.
Pour cheesecake batter into prepared springform pan.
To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes.
Remove from oven and allow to cool on top of the oven for 10 minutes.
Use a knife to gently loosen the crust from the inside of the springform pan.
Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.