1. Preheat your oven to 325F (160C).
2. To prepare the Graham Cracker crust, combine one and ½ cups of graham cracker crumbs, two tablespoons of sugar, and approximately one tablespoon of brown sugar, then stir well before adding around seven tablespoons of melted butter and mixing everything with a fork.
3. Pour the crumbs into a nine-inch Springform pan and press them firmly into the bottom and up the sides, then set it aside.

Cheesecake

1. In the bowl of a stand mixer or a large bowl using a hand mixer, add approximately 32 oz of cream cheese and stir until smooth and creamy, being careful not to over-beat to avoid incorporating too much air.
2. Stir in one cup of sugar and mix again until the mixture is creamy.
3. After this, Add sour cream, vanilla extract, and salt, and stir until well combined, remembering to pause periodically if using a stand mixer to scrape the sides and bottom of the bowl with a spatula so that all dry and wet ingredients are evenly incorporated
4. On low speed, gradually add the lightly beaten eggs, one at a time, stirring just until each is incorporated, and then use a spatula to scrape the sides and bottom of the bowl to ensure all dry and wet ingredients are well combined.
5. After this, Pour the cheesecake batter into the prepared springform pan, and to prevent leaks, place the pan on a cookie sheet lined with foil.
6. Transfer to the center rack of your oven and bake at 325°F (160°C) for 50-60 minutes, or longer as needed, until the edges are slightly puffed and just beginning to turn a light golden brown, while the center should spring back to the touch but still have a Jello-jiggly texture, so be careful not to over-bake or the texture will suffer, and that means we all suffer.
7. After removing the cheesecake from the oven, allow it to cool on top of the oven for approximately 10 minutes, and then gently use a knife to loosen the crust from the inside of the springform pan to help prevent cracks as it cools and shrinks, without removing the ring of the pan.
8. Allow the cheesecake to cool for another 1-2 hours, or until near room temperature, before transferring it to the refrigerator to chill overnight or for at least 6 hours. I remove the ring of the springform pan just before serving, returning it to the pan for storage. Enjoy!