Begin by crushing the graham crackers or cookies using a food processor.

In a bowl, mix together the crumbs, sugar and melted butter.

Press the mixture onto the bottom and part way up the sides of a spring form pan.

Bake at 350° for 5-10 minutes. 

Remove from the oven and allow to cool to room temperature.

To prepare your springform panto bake in the water bath, lay three rectangles of foil on the counter.

Place the springform panon top of the foil layers.

Fold the first piece of foil around the pan.

Repeat with the other two pieces of foil so that the bottom and sides of the pan are completely covered.

Add  the softened cream cheese to the bowl of a stand mixer. I have used a Bosch Mixerfor a few years and highly recommend it. You can check it out hereor on Amazon.

Beat the cream cheese for about 4 minutes until it is smooth and creamy.

Add the sugar and beat for an additional 3-4 minutes.

Pour in the vanilla extract and mix.

Add the eggs, one at a time, and beat the mixture for about 1 minute after each.

Mix in the sour cream followed by the heavy cream. Make sure to scrape the sides and bottom of the bowl to get the cream cheese the the mixer missed.

Pour the cheesecake batter into the foil-lined pan.

Place the springform pan into a large roasting pan. Fill the roasting pan with enough hot water to go half way up the springform pan.

Put the cheesecake and water-filled roasting pan in the oven to bake at 325° for 90 minutes.

After 90 minutes, leave the cheesecake in the oven, but prop open the door about one inch.

Let the cheesecake cool in the oven for about an hour. (Cooling the cheesecake this way helps prevent cracking.)

Remove the cheesecake from the oven and cover loosely with foil.

Refrigerate for at least 4 hours but ideally over night.

Serve the cheesecake plain or with your favorite topping!