In a mixing bowl, combine the crushed vanilla wafers or graham crackers with the melted butter and sugar. Stir thoroughly until all the crumbs are evenly coated with butter and the mixture resembles damp sand. This consistency is important to ensure that the crust holds together once baked.
Transfer the crumb mixture to the bottom of a foil pan and press it down firmly and evenly using the back of a spoon or the bottom of a measuring cup. Compacting the crust tightly helps prevent crumbling when slicing the finished dessert.
Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Baking sets the crust and enhances its flavor. Once baked, remove it from the oven and allow it to cool completely before adding the cheesecake filling. Cooling is essential so the warm crust does not interfere with the texture of the cheesecake layer.
Make the Cheesecake Base:
In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and free of lumps. This step is crucial for achieving a silky cheesecake texture. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
Add the eggs one at a time, mixing well after each addition. This gradual incorporation prevents overmixing and helps maintain a smooth batter.
Mix in the vanilla extract and sour cream until fully combined. The batter should appear glossy, thick, and uniform, with no visible streaks of cream cheese or egg.
Pour the cheesecake batter evenly over the cooled crust, gently spreading it with a spatula so it reaches all edges of the pan.
