Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared springform pan to create an even crust.

Bake the crust in the preheated oven for about 10 minutes. Remove and let it cool while you prepare the filling.

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.

Add sugar and vanilla extract, and continue to beat until well combined.

Add eggs one at a time, beating well after each addition.

Mix in the sour cream and heavy cream until the batter is smooth.

Pour the cream cheese filling over the prepared crust in the springform pan.

Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the center is set and the top is golden brown.

Turn off the oven and leave the cheesecake in the oven with the door ajar for about 1 hour.

Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours, preferably overnight.

Once chilled, remove the cheesecake from the springform pan. Optionally, top with fresh berries or fruit compote before serving.