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1. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly to create a solid base for the cheesecake.
3. Once the crust is evenly spread, place the pan in the refrigerator to chill while you prepare the filling.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
5. Gradually add the powdered sugar and continue to beat until fully incorporated. Scrape down the sides of the bowl as needed.
6. Add the vanilla extract and mix until combined.
7. In a separate bowl, whip the heavy cream until stiff peaks form (about 3-5 minutes).
8. Gently fold the whipped cream into the cream cheese mixture using a spatula.
9. Once incorporated, add the sour cream and fold it in gently until well combined.
10. Take the crust out of the refrigerator and pour the cheesecake filling over it. Spread evenly with a spatula.
11. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
12. Once set, carefully remove the sides of the springform pan. Run a knife around the edge if needed.
13. Transfer to a serving platter and garnish with fresh fruit, chocolate shavings, or caramel sauce if desired.
14. Slice into wedges and serve chilled.

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