Preheat your oven to 325°F (163°C).

In a medium bowl, mix the graham cracker crumbs, sugar, butter, and salt. Stir until everything is well combined and looks like wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even, and then set it aside.

Bake the crust for about 10 minutes to set it. Once done, remove from the oven and let it cool while you make the filling.

In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until the mixture is smooth and creamy.

Add the vanilla extract, followed by the eggs, one at a time, making sure to mix well after each addition.

Once the eggs are fully incorporated, add the sour cream and heavy cream. Continue mixing until everything is smooth and well combined.

Pour the cheesecake filling into your cooled crust, spreading it evenly.

Place the cheesecake in the oven and bake at 325°F (163°C) for 50 to 60 minutes. You want the edges to be set, but the center should still have a slight wobble when you gently shake the pan.

Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracks from forming on the surface.

After cooling, remove it from the oven and let it cool completely on the counter. Then, cover and refrigerate it for at least 4 hours, but preferably overnight, to allow the flavors to develop and set.

Before serving, top your cheesecake with fresh berries, a dollop of whipped cream, or shaved chocolate for a festive touch. You can even get creative and add crushed candy canes for a peppermint twist that screams Christmas.