Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.

1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese with a hand mixer or stand mixer until smooth. Add the sugar and vanilla extract, and beat until combined.
4. Add eggs one at a time, beating after each addition. Mix in sour cream and heavy cream until smooth.
5. Pour the cream cheese mixture over the cooled crust and spread evenly.
6. Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly. It will firm up as it cools.
7. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
8. Refrigerate for at least 4 hours or overnight to fully set.
9. Before serving, run a knife around the edges of the pan, remove the sides of the springform pan, and slice into wedges.