Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a pie pan.

In another bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla; mix well. Incorporate eggs one at a time until fully blended.

Pour the filling over the crust and bake for 50-60 minutes until set but slightly jiggly in the center.

Allow to cool at room temperature for about one hour, then refrigerate for at least four hours or overnight before serving.