Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Allow to cool.

1. Beat softened cream cheese with an electric mixer for 3-4 minutes until smooth. Add sugar and vanilla extract, and beat until fluffy.
2. Add eggs, one at a time, mixing after each addition. Add sour cream, heavy cream, and sifted flour (if using), and mix until smooth.
3. Pour the filling onto the cooled crust and spread evenly. Bake for 50-60 minutes until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake for 1 hour with the oven door slightly ajar. Let cool for 2 hours at room temperature, then refrigerate for at least 4 hours or overnight.
4. Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. Top with fresh fruit, whipped cream, or a drizzle of chocolate ganache or caramel. Serve chilled.