• Preheat the oven to 325°F (170°C).

For the crumb base:

• In a bowl, mix 2 cups graham cracker crumbs, ½ cup unsalted butter and 2 tablespoons brown sugar (if using) until evenly moistened; it should look like wet sand.
• Press firmly into the bottom and halfway up the sides of a 9-inch round springform pan (with a removable bottom).
• Bake for 10 minutes and let cool on a wire rack while preparing the filling. Don’t turn off the oven.

For the cream cheese batter:

• In a large bowl, beat 32 ounces regular cream cheese, softened, with 1 cup + 2 tablespoons sugar until smooth and creamy. If using an electric mixer, do so only for this part and at low speed.
• Add 5 eggs, one at a time, mixing gently with a whisk just until each one is incorporated. Do not beat the mixture; just mix until combined.
• Stir in 1 ½ teaspoons vanilla extract or 1 teaspoon paste and ¼ cup whipping or heavy cream until fully blended.
• Pour the filling over the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
• Bake for 10 minutes and lower the oven temperature to 300°F (150°C) and bake for about 50 minutes more, until the edges are set but the center is still noticeably jiggly.

Make the sour cream topping:

• Mix 1 ½ cups regular sour cream and 1 tablespoon powdered sugar until smooth in a small bowl.
• Remove the cake, let it cool down for about 10-15 minutes, and carefully spread the topping gently over the warm top without removing the side of the springform pan. Let the cheesecake cool completely to room temperature on a wire rack. Don’t speed up this process.
• Cover the pan with plastic wrap and chill for at least 6 hours or overnight before removing and serving. Run a smooth-bladed knife around the sides of the pan before removing the springform ring.