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Preheat your oven to 325°F (165°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Set aside.
In a large mixing bowl, beat the cream cheese until it’s smooth and creamy.
Gradually add the sugar and vanilla, and beat until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, flour, and milk (or heavy cream) until smooth.
Pour the cream cheese filling over the crust in the springform pan.
Bake in the preheated oven for about 50-60 minutes, or until the center is almost set and the edges are lightly golden.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight.
Once chilled, remove the cheesecake from the springform pan.
Slice and serve with your favorite toppings, such as fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce.