Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the Nabisco graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass for even packing.

Bake the crust for 8-10 minutes. Remove from the oven and let it cool.

In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy (no lumps allowed!).

Add the sugar and vanilla extract, mixing until fully incorporated.

Add the eggs, one at a time, mixing on low speed to avoid overbeating.

Fold in the sour cream gently with a spatula for an extra creamy texture.

Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula.

Bake for 50-55 minutes or until the center is just set and slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour (this helps prevent cracks).

Once cooled, refrigerate for at least 4 hours or overnight for best results.

Before serving, top your cheesecake with cherry or blueberry pie filling or arrange fresh strawberries on top.