Preheat your oven to 325°F (160°C).

In a large bowl, combine the graham cracker crumbs, melted butter, and sugar for the bottom crust. Mix until it resembles wet sand.

Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from oven.

In a mixing bowl, beat the softened cream cheese until smooth.

Gradually add sugar, followed by the vanilla extract.

Add the eggs, one at a time, mixing well after each addition.

Finally, mix in the sour cream until everything is incorporated and fluffy.

Pour the cheesecake filling over the baked crust, smoothing the top with a spatula.

Bake for 55-60 minutes, or until the center is set but slightly wobbly.

While the cheesecake is baking, mix the additional graham cracker crumbs with softened butter and sugar for the top crust.

If desired, add a splash of lemon juice for a tangy kick.

Once the cheesecake is ready, remove it from the oven and evenly sprinkle the mixture over the filling.

Return the cheesecake to the oven for an additional 10-15 minutes until the top is golden and slightly firm.

Allow it to cool to room temperature before transferring to the fridge to chill for at least four hours—or overnight for the best flavor!