1-Preheat the oven: Preheat the oven to 325°F (160°C).

2-Mix the crust ingredients: Mix graham cracker crumbs, sugars, and melted butter, then firmly press the mixture into the bottom and up the sides of a 9-inch springform pan.

3-Beat cream cheese and sugar: Beat the cream cheese until smooth, then add sugar and mix until creamy.

4-Add sour cream and flavorings: Incorporate sour cream, vanilla extract, and salt, mixing well and scraping the bowl sides frequently.

5-Add eggs: On low speed, gradually add the eggs one at a time, mixing just until combined.

6-Fill the crust: Pour the batter into the prepared crust and place the pan on a foil-lined baking sheet.

7-Bake: Bake for 50-60 minutes or until the edges are slightly puffed and lightly golden while the center remains jiggly but springs back when touched.

8-Cool and loosen the crust: Cool the cheesecake on top of the oven for 10 minutes, then run a knife around the pan to loosen the crust.

9-Cool and chill: Allow the cheesecake to cool for 1-2 hours until near room temperature, then refrigerate for at least 6 hours or overnight.

10-Serve: Remove the springform ring before serving.