Philadelphia cheesecake

1 1/4 cups graham cracker crumbs
4 tablespoons granulated sugar
5 tablespoons melted butter
40 ounces cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup sour cream,  room temperature
2 teaspoons vanilla extract
4 large eggs, room temperature
Any desired toppings

Place oven racks in the center of the oven; preheat oven to 350 degrees. In a medium-sized bowl, stir graham cracker crumbs together with 4 tablespoons sugar and melted butter until well incorporated and the mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake seven minutes. Remove from oven and set aside.

Reduce oven temperature to 325 degrees. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add 1 ¼ cups sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly. Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper. Once batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. It will be very full. Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired.