°Graham crust cracker
°1 1/2 cups graham crackers (170 g)
°2 tablespoons of sugar
°1 tsp brown sugar 
°7 tablespoons melted butter
cheese cake
°32 oz cream cheese² softened, at room temperature (910 g)
°1 cup sugar (200 grams)
°½ cup sour cream (160 grams)
°1½ 1½ teaspoons of vanilla extract
°Half a teaspoon of salt
°4 eggs, at room temperature, lightly beaten


Preheat oven 325 F (160 C).
First make a graham cracker crust by combining graham crackers, sugar, and brown sugar and stirring well. Add the melted butter and use a fork to mix the ingredients well.
Pour the bread crumbs into a 9-inch pan, pressing firmly into the bottom and sides of the pan. Put aside.
cheese cake
In bowl of a stand mixer or in  bowl (using a hand mixer), add the cream cheese and stir until smooth and creamy (don't overbeat or you'll get too much air).  
Adding sugar and stir again to creamy.
Add the sour cream, vanilla extract, and salt, and stir until well combined. If you are using a stand mixer, be sure to take periodic breaks to scrape the sides and bottom of the bowl with a spoon until all ingredients are evenly combined.
With mixer on low speed, gradually add lightly beaten eggs, one at a time, beating until each egg is blended.Once all of the eggs were added, use a spoon to scrape the perimeters and backside of the bowl once more ensuring all elements are nicely mixed.
Pour the cheesecake mixture into the prepared form tray. To ensure no leakage, place the pan on a cookie sheet lined with aluminum foil.
Transfer to the middle rack of the oven and bake at 325 F (160 C) for about 75 minutes. The edges have probably puffed up a bit and may have just started to turn a light golden brown and the center should be back to the touch but still gelatinous. Don't overcook or the texture will suffer, which means we all do.
Removing from oven also let cool on top of the oven for 10 mn. After 10 minutes have passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracking as the cheesecake cools and shrinks).   Do not remove the ring from the spring forming mould.
Let the cheesecake cool again for an hour or two or until close to room temperature before transferring it to the refrigerator and refrigerating it overnight or at least 6 hours.   Remove the ring from the springform pan just before serving and return it to the pan for storage.