Preheat oven to 325F (160C).

Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

Add sugar and stir again until creamy.

Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.

With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated.

Pour cheesecake batter into prepared springform pan.

Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly.

Remove from oven and allow to cool on top of the oven for 10 minutes. Use a knife to gently loosen the crust from the inside of the springform pan. Do not remove the ring of the springform pan.

Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.

Remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!