Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, pressing it up the sides. This prevents water from seeping in during the water bath.

Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it down. Bake for 10 minutes, then set aside to cool.

Beat the cream cheese on medium-low speed for 2-3 minutes until completely smooth with no lumps, scraping down the bowl frequently. Add 1 1/4 cups sugar and beat for 1 minute until just combined.

Add eggs one at a time, beating on low speed for 10-15 seconds after each addition until just incorporated. Overmixing at this stage creates air bubbles that cause cracks.

Add sour cream, vanilla extract, flour, and salt. Beat on low speed for 30 seconds until the batter is smooth and uniform. Scrape the bowl one final time to ensure everything is incorporated.

Pour the batter over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter 2-3 times to release any air bubbles.

Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven.

Bake for 75-85 minutes until the edges are set and slightly puffed but the center 3-4 inches still wobbles like jello when gently shaken. The top should look matte, not shiny.

Turn off the oven and crack the door open about 1 inch. Let the cheesecake cool in the oven for 1 hour. This gradual temperature change prevents cracking.

Remove from the oven and water bath. Run a thin knife around the edges to loosen. Let cool completely at room temperature for 1 hour, then refrigerate uncovered for at least 8 hours or overnight before removing the springform ring and serving.