Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy. Add the sour cream and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined.
Pour the cheesecake filling over the cooled crust. Place the pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan.
Bake for 70-80 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the oven and refrigerate for at least 4 hours, or overnight.
For the Pastry Cream:
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