1-Preheat oven to 325°F (160°C).

2-In a bowl, mix graham cracker crumbs, sugar, and brown sugar; add melted butter and combine thoroughly.

3-Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan; set aside.

4-Beat cream cheese until smooth and creamy, being careful not to over-mix.

5-Add sugar and mix until fully combined and creamy.

6-Stir in sour cream, vanilla extract, and salt, scraping the bowl to ensure even mixing.

7-On low speed, gradually add lightly beaten eggs one at a time, mixing just until combined; scrape the bowl again to blend evenly.

8-Pour batter into the prepared crust.

9-Place the springform pan on a foil-lined baking sheet to catch potential leaks.

10-Bake for 50-60 minutes or until edges are slightly puffed and lightly golden, and the center is slightly jiggly but springs back to touch; baking time may extend up to 75 minutes depending on oven.

11-Remove from oven and cool on top of the oven for 10 minutes.

12-Run a knife gently around the inside edge of the pan to loosen the crust without removing the ring.

13-Allow cheesecake to cool for 1-2 hours or until nearly room temperature.

14-Refrigerate for at least 6 hours or preferably overnight before serving.

15-Remove springform ring just before serving; replace ring when storing leftovers.