Make the graham cracker crust

• Place the graham crackers into a food processor or high-power blender and pulse until they form fine crumbs.
• Add the melted butter, granulated sugar and a pinch of salt, then pulse again until the mixture resembles wet sand.

Prepare the pan

• Take the bottom part of your cheesecake pan and stencil it onto a sheet of parchment paper.
• Cut that out to create a barrier that prevents the crust from sticking to the pan.
• Pour in the crust, use your fingers to push it to the edges, then switch to a cup measure or anything with a flat bottom and pack it into an even layer on the bottom and up the sides of the pan.
• Set the crust aside while you make the filling.

Bring the ingredients to room temperature

• Leave the cream cheese on the counter for a few hours until it is soft to the touch — cold cream cheese does not blend properly and can make the cheesecake lumpy.
• Let the sour cream come to completely room temperature as well.
• Place the eggs in a container of hot water for 5 minutes to bring them to room temperature quickly.

Make the cheesecake filling

• Add the softened cream cheese to a stand mixer — it will look gloopy.
• Add the sour cream along with 1 1/4 cups of granulated sugar.
• Mix everything together on medium speed until combined; it should look very soft and creamy.
• With the mixer still running, add the eggs one at a time, letting each fully incorporate.
• Add the vanilla extract and salt and mix until combined.

Fill the pan and remove air bubbles

• Pour the batter into the prepared pan — it may still be slightly lumpy, which is fine as long as everything was truly room temperature.
• Bang the pan on the counter a few times to release any air bubbles.

Bake in a water bath

• Place a baking pan filled with hot water into your oven to add moisture, which keeps the cheesecake creamy and reduces cracks on top.
• Put in the cheesecake and bake for 55 minutes.
• It is done when it looks slightly puffed on top but still jiggly, especially in the middle.

Cool slowly in the oven

• Instead of taking the cheesecake out, turn off the oven and open the door a crack.
• Leave the cheesecake inside to cool slowly for 1 more hour so it settles gently and no cracks form.

Chill and serve

• Cover the cooled cheesecake with tin foil and transfer it to the fridge.
• Chill for at least 2 hours, or up to overnight.
• Top with fruit compote if desired and serve.