Preheat oven to 350°F (175°C) and wrap the outside of a 9-inch springform pan with aluminum foil.

Combine graham cracker crumbs, sugar, and melted butter for the crust; press into the springform pan and bake for 10 minutes, then cool.

For the filling, beat softened cream cheese until smooth, then gradually add sugar, flour, and vanilla extract.

Stir in the sour cream, then add eggs one at a time, mixing on low speed until just combined.

Pour the filling over the cooled crust, then place the springform pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.

Bake for 60-75 minutes, until the edges are set and the center slightly jiggles.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Remove from the water bath, unwrap, cool completely on a wire rack, and refrigerate for at least 4 hours or overnight before serving.