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This is a very good recipe for cheesecake. It makes a really moist cheesecake. You can make this the night before.

Vanilla Cheesecake
(Makes one 9-inch cheesecake, or 16 servings)

Unsalted butter for preparing the pan

For the crust:
6 graham crackers or 1-cup (3 oz/90 g) graham cracker crumbs
¼ cup (2 oz/60 g) unsalted butter, melted

For the filling:
4 large eggs, at room temperature
2 lb (1 kg) cream cheese, at room temperature
1 1/3 cups granulated sugar
2 teaspoons vanilla extract (essence)
3 tablespoons all-purpose (plain) flour
¼ cup (2 fl oz / 60 ml) heavy (double) cream
½ cup (4 fl oz / 125 g) sour cream

For the topping:
1 ½ cups (12 oz / 375 g) sour cream
¼ cup (2 oz / 60 g) granulated sugar
1 teaspoon vanilla extract (essence)

1.    Preheat the oven and prepare the pan.
Position a rack in the lower middle of the oven, so the cake will be evenly surrounded with heat, and preheat to 325 F (165 C).  Place a small amount of butter on a piece of waxed paper and spread the butter evenly over the bottom and sides of a 9-inch springform pan. Cut a large piece of heavy-duty aluminum foil and wrap the outside of the pan with the foil. The cheesecake will bake in a water bath, and the foil makes the pan watertight. Have ready a roasting pan at least 2 inches deep and large enough to hold the foil-wrapped springform pan to use for the water bath.

2.    Make and prebake the crumb crust.
If using whole graham crackers, place them into a locking plastic bag. Using a rolling pin, crush them until they form fine, uniform crumbs. Pour the crumbs into a bowl. Or, if starting with crumbs, simply measure them and put them into the bowl. Add the melted butter and, using a large spoon, stir together until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and, using your fingers, press it evenly onto the pan bottom. Bake the crust until it turns slightly darker, about 10 minutes. Transfer to a wire rack and let cool slightly. (Prebaking a crust before filing it and baking again prevents it from absorbing too much liquid from the filling, thus eliminating sogginess.) Leave the oven on.

3.    Beat the eggs for the filling.
Crack the eggs into a small bowl and check for shell bits. Make sure the eggs are at room temperature. Cold eggs can cause bits of the cream cheese to firm up, creating white specks that do not disappear during baking. (If they are not at room temperature, let them sit for about 45 minutes to warm.) Using a fork beat vigorously until the yolks and whites are blended. Set aside.

4.    Make the filling
In a large mixing bowl or the bowl of a stand mixer, combine the cream cheese, sugar, and vanilla extract. Fit the handheld mixer with the twin beater or the stand mixer with the paddle attachment. Beat on low speed until the mixture is well blended, about 1 minute. Stop the mixer occasionally to scrape down the sides of the bowl.  If using a handheld mixer, move the beaters around in the bowl to make sure every bit of the mixture is well beaten. Add the flour and beat on low speed just until incorporated, about 1 minute. Add half of the beaten eggs and beat just until fully blended with the batter. Add the remaining half of the beaten eggs and again beat just until fully blended. Add the heavy cream and sour cream and beat just until no white streaks are visible, about 1 minute. Set aside.

5.    Make the topping
In a small bowl, combine the sour cream, sugar, and vanilla extract. Using a whisk beat the mixture until well blended. Set aside.

6.    Assemble the cheesecake and water bath.
Pour the filling onto the prebaked crust, using a spatula to scrape every last bit from the bowl. Put the filled springform pan in the roasting pan and carefully slide the roasting pan onto the oven rack. Fill a heatproof pitcher with hot water and slowly pour the water into the roasting pan. This is known as a water bath. It promotes gentle, even, moist baking and helps to eliminate cracking in the finished cheesecake.

7.    Bake the cheesecake.
Bake undisturbed for 55 minutes. If the cake looks set, give the pan a gentle shake being careful not to splash any water. If the top wobbles, set the timer for another 5 minutes. Repeat this process until the cheesecake is done. Tiny cracks along the edges are an indication that the cheesecake is ready (They disappear as the cake cools.) It will probably take no more than 1 hour and 5 minutes.

8.    Add the topping.
Using potholders, carefully remove the cheesecake, still in its water bath, from the oven.  Use a narrow-bladed icing spatula to spread the sour cream topping gently and evenly over the top of the baked cheesecake. Return the cheesecake in the water bath to the oven and bake until the topping firms slightly, about 10 minutes.

9.    Let the cheesecake cool.
Using potholders, transfer the cheesecake in the water bath to a wire rack. Let the cheesecake cool for 1 hour, and then lift the springform pan from the water bath. Remove the roasting pan and return the springform pan to the rack. Remove the foil wrapping from the pan and let the cake cool on the rack for 1 hour longer. The top should feel cool to the touch. Cover with plastic wrap and refrigerate the cake in the pan for at least 6 hours or up to overnight before serving.

10.    Unmold the cheesecake and serve or store.
About 45 minutes before you plan to serve it, remove the cheesecake from the refrigerator to let the flavors emerge. Remove the plastic wrap and discard. Run a thin knife along the inside edge of the pan to loosen the cake, keeping the knife pressed against the pan sides. Release the pan sides and lift off. Using the thin knife, loosen the crust from the pan bottom. Slip the removable bottom of a tart pan or 2 wide metal spatulas about three-fourths of the way under the cheesecake and slide it onto a serving plate. If serving right away, cut the cheesecake into slices. Or, wrap the uncut cheesecake with plastic wrap and store in the refrigerator for up to 5 days.