Set a large pot of water to boil for the water bath.
In the large mixing bowl using a mixer, beat the cream cheese and granulated sugar on low-medium speed until smooth and creamy. Add the sour cream and vanilla extract and mix. Lastly, add each egg one at a time, making sure not to over-mix.
Wrap the springform pan with the baked Graham cracker crust in aluminum foil to prevent water from seeping through.
Pour the cheesecake filling into the springform pan and smooth out the top
Tap the pan on the counter a couple of times to bring any air bubbles to the top.
Add the boiling water to a large baking pan until it is about 3/4-inch to 1-inch deep. Carefully place the wrapped springform pan into the baking pan with hot water.
Transfer the pan with the cheesecake to the oven and bake at 325°F (163°C) for 65-70 minutes. You’ll know when the cheesecake is ready when edges of the cheesecake are set and the center is still slightly jiggly.
Turn the oven off, open the oven door slightly, and allow the cheesecake to cool in the warm oven for about 1/2 hour.
After the cheesecake has cooled in the oven, remove it from the oven and let it cool completely at room temperature. Once cooled, transfer to the refrigerator to chill for at least 6 hours or overnight. One chilled, remove remove from springform pan, slice, and enjoy chilled with your favorite toppings