Instructions: Preheat the oven to 350F. In a medium-sized bowl, combine the crushed graham crackers and the butter. Using your fingers, press the crumb mixture into the bottom of a 9- or 10-inch springform pan, forming a crust. In a large bowl, with an electric beater on medium speed, beat the cream cheese, sugar, vanilla, and 1 egg until smooth and creamy. Add the remaining 3 eggs and the sour cream and beat until well combined. Add the heavy cream and beat for 2 to 3 minutes, or until well blended. Pour over the crust and bake for 35 to 40 minutes, or until firm. Turn off the oven and open the door for 1 minute, allowing the temperature to drop. Close the door and allow the cake to sit in the oven for 15 minutes. Remove the cake from the oven, cover with aluminum foil, and chill for at least 6 hours, or overnight, before serving.

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