Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes, or until lightly golden. Cool completely on a wire rack.

Beat cream cheese and sugar with an electric mixer until smooth and creamy. Beat in sour cream, vanilla, and salt.

Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Do not overmix.

Pour filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour boiling water halfway up the sides of the springform pan.

Bake for 50-70 minutes, or until the edges are set but the center still jiggles slightly. Do not overbake.

Turn off the oven; leave cheesecake in the oven with the door slightly ajar for 1 hour. Remove from the water bath and cool completely.

Refrigerate for at least 4 hours, or preferably overnight, before serving. Run a knife around the edges before releasing the springform.