Preheat the oven to 350°F (175°C) and wrap the bottom of a 9-inch springform pan with aluminum foil.

Combine graham cracker crumbs, sugar, and melted butter, then press the mixture evenly into the bottom of the prepared pan and bake for 8-10 minutes.

In a large bowl, beat softened cream cheese until smooth, then gradually add sugar and flour, mixing until well combined.

Stir in sour cream, heavy cream, and vanilla extract until just incorporated, being careful not to overmix.

Add eggs one at a time, mixing on low speed after each addition until just combined.

Pour the filling over the crust in the springform pan, and place the pan in a larger roasting pan.

Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.

Bake for 1 hour to 1 hour 30 minutes, or until the edges are set and the center jiggles slightly.

Turn off the oven, prop the door open slightly, and let the cheesecake cool gradually in the oven for 1 hour.

Remove from the oven, let it cool completely on a wire rack, then cover and refrigerate for at least 4 hours or overnight before serving.