First, preheat your oven to 325°F (160°C) to get everything set for baking. This temperature ensures even cooking without any fuss. Next, in a bowl, mix the graham cracker crumbs, sugar, and brown sugar, then stir in the melted butter until it’s all well combined.

Press the mixture firmly into the bottom and sides of a 9-inch springform pan to form the crust.

Beat the cream cheese until it’s smooth and creamy, being careful not to over-beat, then mix in the sugar until fully incorporated.

Add the sour cream, vanilla extract, and salt, mixing until combined, and don’t forget to scrape the sides and bottom of the bowl for an even blend.

On low speed, add the eggs one at a time, stirring just until combined after each, and scrape the bowl again to ensure everything is mixed well.

Pour the batter into the prepared pan on a foil-lined cookie sheet to catch any leaks, then smooth the top.

Bake for 50-60 minutes until the edges are slightly puffed and light golden brown, with the center still a bit jiggly.

Turn off the oven and let the cheesecake cool inside for 10 minutes, then run a knife around the edge to loosen it without removing the ring.

Let it cool for 1-2 hours at room temperature before refrigerating for at least 6 hours or overnight.

Before serving, remove the springform ring, and enjoy your creation.