Preheat the oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the cream cheese until fluffy.

Gradually add granulated sugar and vanilla extract, mixing until smooth.

Add eggs one at a time, mixing well after each addition.

Slowly add sour cream and flour, mixing until just combined.

Pour the cream cheese mixture over the crust in the springform pan.

Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour.

Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.