Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your fingers.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the vanilla extract and beat until incorporated.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream and heavy cream until the mixture is smooth and well combined.
Pour the cheesecake filling over the cooled crust in the springform pan.
Smooth the top with a spatula to ensure an even layer.
Wrap the bottom of the springform pan with aluminum foil to prevent any leaks.
Place the springform pan in a larger baking pan and fill the larger pan with hot water, about halfway up the sides of the springform pan. This creates a water bath for baking the cheesecake.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
Before serving, you can top the cheesecake with fresh fruit or fruit preserves/compote for added flavor and decoration.