Place a sheet pan on the bottom rack in your oven, then fill it 3/4 of the way with water. Reminder: Your cheesecake will bake above it on the middle rack.
Beat the cream cheese in a mixing bowl on a low setting until its extra smooth and no lumps remain.
Delicately sprinkle granulated sugar into the cream cheese while mixing it with the mixer on low setting. Smoothly blending the cream cheese and sugar together will help ensure that your cheesecake is extra creamy.
Continue to mix on low as you incorporate the heavy cream and sour cream.
While mixing on low speed, proceed to add your eggs one at a time. Be sure not to add the next egg until the previous egg is fully incorporated. Add salt and vanilla extract as well.
Once the eggs have been fully incorporated into the cheesecake mixture, stop mixing. Overmixing can introduce excess air into the mixture, which can lead to cracking.
Pour cheesecake mixture onto the cooled graham cracker crust.
Bake cheesecake at 335° for 60 minutes, making sure not to open the door while it bakes to prevent cracking. Afterwards, open the over door slightly, allowing the cheesecake to cool within for another 60 minutes.
Remove the cheesecake and allow it to cool in the refrigerator for at least 6 hours (overnight for optimal results).