Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.

In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Beat in sour cream, vanilla extract, and salt.

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

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

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

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove the cheesecake from the water bath and let it cool completely on a wire rack.

Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving. Carefully run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the springform.