Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.

In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of the pan.

Bake the crust for 10 minutes, then remove it from the oven and let it cool.

In a large bowl, beat the cream cheese and 1 1/4 cups sugar together until smooth and creamy, about 3 minutes.

Add the eggs one at a time, mixing on low speed after each addition.

Mix in the sour cream, heavy cream, vanilla, and flour until just combined.

Pour the filling over the cooled crust.

Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the springform pan.

Bake for 1 hour and 15 minutes. The center should still jiggle slightly.

Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.

Remove from the oven and the water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.