Preheat oven to 325F (160C) and prepare a 9-inch springform pan. Mix graham cracker crumbs, sugar, and brown sugar, then stir in melted butter with a fork until fully combined. Press the mixture firmly into the pan and set it aside.

In a large bowl or stand mixer, beat cream cheese until smooth and creamy—avoid over-beating, as it can incorporate air and cause cracks. Add granulated sugar and mix until fully combined.

Stir in sour cream, vanilla extract, and salt, ensuring everything is evenly blended. Use a spatula to scrape the sides and bottom of the bowl to avoid lumps in the batter.

With the mixer on low speed, gradually add lightly beaten eggs, one at a time, mixing just until incorporated. Avoid over-mixing to prevent excess air bubbles, which can affect the texture.

Pour the cheesecake batter into the prepared pan. Wrap the outside of the pan with foil and place it on a cookie sheet to prevent leaks. Bake on the center rack for 50–60 minutes.

The edges will puff slightly and turn golden brown, while the center should remain jiggly. Avoid over-baking, as this affects the final texture. Let the cheesecake cool on top of the oven for 10 minutes, then run a knife along the crust to prevent cracks.

Let it cool at room temperature for 1–2 hours before transferring it to the refrigerator. Chill for at least 6 hours or overnight for the best flavor and texture.

Before serving, carefully remove the springform pan ring. Store leftovers in the refrigerator and enjoy a rich, creamy cheesecake!