Wrap an 8" springform pan in aluminum foil and set in a roasting pan.

Boil 2 cups of water. Set aside.

Preheat oven to 325℉.

Place graham crackers in food processor and process until finely crushed.

Add sugar and melted butter and process on low until all comes together.

Press the crust into the springform pan.

Bake for 7 minutes in preheated oven.

Set aside.

Place cream cheese in a large bowl and beat with a hand mixer for 30 seconds.

Add sugar and mix until combined.

Add flour, sour cream, vanilla and milk and mix until smooth.

Add eggs and mix on low until completely incorporated. Do not overmix.

Pour the batter over baked crust. Tap the roasting pan on the counter a few times to release any air bubbles from the batter. If they are stubborn, you can poke them with a toothpick.

Place the roasting pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.

Bake 1 hour and 20 minutes. Replace water after the first 50 minutes of baking.

When the time is up, turn off the oven and insert a wooden spoon in the door, leaving it slightly ajar. Leave the cheesecake inside for one hour.

Run the knife around the edges of the pan. Do not release the pan. Cool the cheesecake completely on the counter.

Place cheesecake in the fridge and chill for at least 4 hours, preferably overnight.

Top with desired toppings (fresh fruit, sauce, ganache, glaze, frosting, chopped candy, etc.)