Preheat the oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottom of a springform pan.
In another bowl, beat cream cheese until smooth.
Add sugar, eggs, sour cream, and vanilla extract, and beat until well combined.
Pour the filling over the crust in the springform pan.
Bake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Serve chilled, optionally topped with fruit compote or whipped cream.