For the crumb crust:

1. Preheat the oven to 325°F /170°C.
2. Have ready a 9-inch round pie pan (pie plate).  
3. Grind graham crackers in the food processor until you have very fine crumbs.
4. Add the brown sugar and pulse once or twice to mix.
5. Drizzle the melted butter over the crumb mixture and pulse until combined and no dry spots remain. It will look like wet sand.
6. OR transfer the crumbs to a medium bowl, add the brown sugar and mix with a spoon until well combined. Add the melted butter and mix with a spoon or spatula until the mixture looks like wet sand. 
7. Put this mixture in the prepared pie dish and press firmly onto the sides and bottom. I recommend you start with the sides and make sure the angle where the side meets the base is firm.
8. Bake for 10 minutes. Remove from the oven and place on a cooling rack while making the filling.
9. Don't turn the oven off.

For the cheese filling:

1. Mix cream cheese in a large mixing bowl until very smooth. You can use a handheld mixer at low speed, or a wire whisk. If the cheese is at room temperature, mixing it by hand should not be a problem. We don't want to incorporate air into the batter. 
2. Gradually add sugar and mix until it's well incorporated. If using a handheld electric mixer, use it only until this part and at low speed. 
3. Add eggs all at once mixing with a wire whisk until completely combined, scraping down the sides of the bowl a few times. Be patient as the egg white sometimes takes a little longer to dissolve, and don't be tempted to beat. This is good for creaminess later.
4. Add vanilla, sour cream, and cream, stirring to incorporate well. You must have a lump-free batter.
5. Pour the mixture into the baked crust. It might be warm and that’s fine.
6. Bake cheesecake pie for 30-35 minutes, until the top is dry but the filling still jiggles quite a lot in the center. It might take you a little longer (as a reader reports), don't be tempted to bake it until the center is set. It will solidify as it cools and after it’s refrigerated. It's essential to chill it for several hours before eating it.
7. Cool completely to room temperature in the pie plate on a wire rack, then wrap in plastic (still in the pan, see Note below) and refrigerate for at least 8 hours. Remove the plastic when you want you take it out of the fridge to serve it. I leave it for 1 or 2 days for the creamiest consistency. 
8. Serve cold or at room temperature, plain or with a topping (see Notes below for ideas).
9. Store leftovers covered in plastic wrap or in an airtight container in the refrigerator for 4-5 days or frozen for up to a month. For the freezer, I wrap it in cling film first and then aluminum foil. Defrost at room temperature or in the fridge, depending on how much time you have.