In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until it resembles wet sand. Press firmly into the bottom of a springform pan.

Preheat your oven to 350°F (175°C). Bake the crust for about 10 minutes until slightly golden.

In a large bowl, beat softened cream cheese with granulated sugar using an electric mixer until smooth and creamy.

Add eggs one at a time, mixing on low speed until just combined.

Blend in sour cream, vanilla extract, and salt until incorporated.

Pour the filling over the pre-baked crust, smoothing the top with a spatula.

Bake in the preheated oven for about 60 minutes until the center is just set and slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Then refrigerate for at least 4 hours before serving.