Preheat oven to 325°F and prepare a 4 inch springform pan.
Mix graham cracker crumbs and melted butter. Press into the bottom of the pan.
Bake crust for 6 to 8 minutes and set aside.
Beat cream cheese until smooth and fluffy.
Add sugar and sour cream and mix until fully smooth.
Add egg and vanilla and mix just until combined. Do not overmix.
Pour filling over crust.
Place pan into a larger pan and add hot water halfway up the sides for a water bath.
Bake 30 to 35 minutes until edges are set and center slightly jiggles.
Turn off oven and crack door for 20 minutes.
Refrigerate at least 4 hours before serving.
