Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.

In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake 10 minutes, then remove and cool slightly.

Reduce oven temperature to 325°F (160°C). In a large bowl, beat the cream cheese and 1¼ cups sugar until smooth and fluffy.

Add vanilla extract, then beat in the eggs one at a time, scraping down the sides between each addition.

Mix in sour cream, heavy cream, and flour until fully incorporated and silky.

Pour the filling over the crust. Wrap the pan’s bottom in foil and place it in a larger pan. Fill the outer pan with hot water halfway up the springform.

Bake for about 1 hour, or until the center is just set and jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Remove from oven, run a knife around the edge, and let cool completely on a wire rack. Refrigerate at least 4 hours or overnight for best results.

Before serving, release the springform, slice with a hot knife, and garnish with fresh berries or fruit compote if desired.