Preheat your oven to 325°F. In a bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press this evenly into the bottom and partially up the sides of a 9-inch springform pan.

In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until creamy. Mix in the sour cream, vanilla extract, and salt until well combined. Gradually add in the eggs one at a time, stirring just until each is blended to avoid incorporating too much air.

Pour the filling over the prepared crust. Bake in the preheated oven for 50-60 minutes, until the edges are set and the center still shows a slight jiggle. Avoid overbaking to keep the cheesecake creamy.

Turn off the oven and let the cheesecake cool in the pan for 10 minutes. Run a knife gently around the edge of the crust to help release it. Allow the cheesecake to cool to near room temperature, then refrigerate for at least 6 hours or overnight before serving. If desired, garnish with fresh fruit.