Preheat your oven to 325°F (163°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil to prevent leaks in the water bath. Lightly grease the inside.

In a mixing bowl, stir together graham cracker crumbs, sugar, and brown sugar. Add the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly while you make the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy—about 2 to 3 minutes. Make sure there are no lumps; this sets the foundation for your filling.

Gradually add the sugar and beat until fully incorporated. Mix in the sour cream, vanilla extract, and salt until well combined. The mixture should be silky and thick.

With your mixer on low speed, slowly pour in the lightly beaten eggs, mixing just until combined. Avoid overmixing at this stage to prevent excess air from entering the batter, which can cause cracks.

Pour the cheesecake filling over the baked crust. Use a spatula to smooth the top. Gently tap the pan on the counter a few times to release any trapped air bubbles.

Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform. This water bath helps regulate the baking temperature and prevents cracking.

Bake for 60 to 70 minutes. The edges should look set, but the center should still have a slight jiggle when you gently shake the pan.

Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This slow cooling helps avoid sudden temperature changes that can cause cracking.

Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, cover and refrigerate for at least 6 hours or preferably overnight to allow it to set fully.