1. Preheat the Oven:

   • Set your oven to 325°F (163°C) so it’s ready when you need it. Preheating ensures that the oven is at the right temperature for baking the crust.

2. Make the Graham Cracker Crumbs:

   • If you have whole graham crackers, you can crush them into crumbs using a food processor. Alternatively, place the crackers in a zip-top bag and crush them with a rolling pin until they are fine crumbs.

3. Mix Crust Ingredients:

   • In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. The sugar adds sweetness, and the butter helps bind the crumbs together. Mix until the crumbs are evenly coated with butter and the mixture resembles wet sand.

4. Form the Crust:

   • Pour the crumb mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or a glass to press the crumbs firmly and evenly across the bottom of the pan, creating a compact crust.

5. Bake the Crust:

   • Place the pan with the crust in the preheated oven and bake for about 10 minutes. This helps to set the crust so it holds together when you add the filling. Remove the pan from the oven and let it cool on a wire rack while you prepare the filling.

Prepare the filling:

1. Increase Oven Temperature:

   • Raise the oven temperature to 350°F (177°C). The higher temperature is necessary for baking the cheesecake filling.

2. Beat the Cream Cheese:

   • In a large mixing bowl, beat the 4 packages (32 ounces) of softened cream cheese using an electric mixer on medium speed until it’s smooth and creamy. This can take about 2-3 minutes. Scrape down the sides of the bowl periodically to ensure all the cream cheese is evenly mixed.

3. Add Sugar and Vanilla:

   • Gradually add 1 1/4 cups granulated sugar to the cream cheese, continuing to beat on medium speed. The sugar sweetens the filling. Add 1 teaspoon pure vanilla extract and mix until it’s fully incorporated. Vanilla adds flavor depth to the cheesecake.

4. Add the Eggs:

   • Add the 4 large eggs one at a time, beating on low speed after each addition until just combined. Do not overmix, as this can incorporate too much air into the batter and cause the cheesecake to crack while baking.

5. Add Sour Cream and Heavy Cream:

   • Finally, add 2/3 cup sour cream and 2/3 cup heavy cream to the mixture. Beat on low speed until everything is smooth and well combined. These ingredients add creaminess and a slight tang to balance the sweetness.

Assemble and bake:

1. Pour the Filling:

   • Pour the cream cheese filling over the cooled crust in the springform pan. Use a spatula to smooth the top of the filling.

2. Remove Air Bubbles:

   • To ensure a smooth texture, tap the pan gently on the counter a few times to remove any air bubbles that may have formed in the filling.

3. Bake the Cheesecake:

   • Place the cheesecake in the preheated oven. Bake for 55-70 minutes. You’ll know it’s done when the edges are set and slightly puffed, but the center is still a bit jiggly. This will firm up as it cools.

4. Cool in the Oven:

   • Turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent the top from cracking.

Chill and serve:

1. Cool to Room Temperature:

   • After the hour in the oven, remove the cheesecake and run a knife around the edge of the pan to loosen it. Let it cool completely to room temperature. This can take several hours.

2. Refrigerate:

   • Once the cheesecake has cooled to room temperature, cover it with plastic wrap or aluminum foil and refrigerate it for at least 4 hours, preferably overnight. Chilling helps the cheesecake set and enhances its flavor.

3. Prepare for Serving:

   • When ready to serve, remove the sides of the springform pan. To make this easier, you can warm the sides of the pan slightly with a kitchen towel soaked in hot water.

4. Add Toppings (Optional):

   • You can add toppings like fresh berries, fruit compote, or whipped cream if desired. These add visual appeal and extra flavor.

5. Slice and Serve:

   • To slice the cheesecake cleanly, dip a sharp knife in hot water, wipe it dry, and then make your cut. Repeat this process between slices for neat, clean edges. Serve and enjoy your homemade cheesecake!