For the crust:
Preheat the oven to 325°F (163°C). In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes until golden brown. Let it cool while preparing the filling.

1. For the cheesecake filling:
   In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add sugar and vanilla, then beat until well combined. Add eggs one at a time, mixing after each addition. If using sour cream and heavy cream, fold them in for extra richness. Pour the filling into the cooled crust and smooth the top.
2. Bake the cheesecake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
3. Refrigerate for at least 4 hours, preferably overnight, to set the cheesecake fully.
4. Optional topping: Top with fresh berries, fruit compote, or chocolate ganache before serving.