Preheat your oven to 350°F (175°C).

In a food processor, pulse the graham cracker crumbs until fine. Add granulated sugar, melted butter, and vanilla extract, and blend until combined.

Press the graham cracker mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate or springform pan.

In a stand mixer, beat the cream cheese on low speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and vanilla extract, mixing just until combined.

Add the eggs one at a time, mixing just until incorporated after each addition.

Carefully pour the cheesecake batter over the prepared crust and smooth the top.

Bake for 22-25 minutes, until the center jiggles slightly when done.

Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 45-60 minutes.

Let the cheesecake come to room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, cut into slices and enjoy plain or topped with fresh berries or chocolate ganache.