Preheat oven to 350F

Put the graham crackers into the food processor and blend until they resemble crumbs. Add light brown and granulated sugar along with melted butter and stir to combine.

Press the mixture into the bottom and a little up the sides of a 9" springform pan and bake for 8 minutes.

Set aside to cool while you make the cheesecake filling.

Reduce oven heat to 325F.

Mix cream cheese with an electric mixer for a few minutes. Add sour cream, granulated sugar, and vanilla and continue mixing. Scrape down the sides of the bowl.

Slowly add the eggs to the bowl while mixing on a low speed. Mix until the eggs are just combined. Don't over mix your filling.

Pour the filling over your crust in the pan.

Wrap an oven bag around the pan and place it into the center of a roasting pan. Pour boiling water around the bag making sure none gets inside the bag.

Bake your cheesecake for 60 minutes. Turn off the oven, crack open the door and leave to rest inside the oven for another 60 minutes.

Remove from the oven and the water bath and cool on the counter until room temperature. Cover and refrigerate for a minimum of 6 hours, but I prefer to refrigerate overnight.