In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well blended, then press into the bottom of a springform pan. Bake at 350°F for 10 minutes.

In a large bowl, beat softened cream cheese and granulated sugar together until smooth, creamy, and free of lumps—about 2-3 minutes.

Add eggs one at a time, mixing gently after each addition to ensure a light texture.

Blend in sour cream, vanilla extract, and salt until the filling is smooth.

Carefully pour the filling over the pre-baked crust and smooth the top with a spatula.

Bake at 325°F for about 60 minutes until the edges are set but the center still jiggles.

Allow to cool to room temperature, then refrigerate for at least 4 hours, or overnight before serving.