Creamy cheesecake recipe

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the vanilla extract and mix until combined.
Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
Mix in the sour cream and heavy cream until the batter is smooth and well combined.
Pour the batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 55-65 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
When ready to serve, remove the cheesecake from the springform pan. You can garnish it with fresh berries, whipped cream, or a drizzle of chocolate sauce if desired.