First, prepare the crust.
Put the graham crackers in a food processor and process until they are crumbs (1 cup crumbs).
Put the graham cracker crumbs in a bowl.
Add sugar, then the melted butter.
Mix well until everything is incorporated (sandy texture).
Pour the mixture in a greased 7 inch springform baking pan.
Spread the crumbs mixture evenly in the bottom of the pan and up the sides.
Use a cup to press down on the mixture all over the bottom and the sides of the pan.
Bake at 350°F preheated oven for 8 minutes.
Let cool.
Prepare the filling.
Cream together the cream cheese and sugar.
Add the egg, salt and vanilla then whisk for few minutes. Make sure to scrape down the edges of the bowl from time to time.
Add sour cream and heavy cream.
Whisk until creamy and smooth.
Pour the cream cheese filling over the crust.
Bake at 350°F preheated oven for 15 minutes then reduce the heat to 250°F and continue baking for 40 minutes more.
Since the cheesecake does shrink as it cools, run a knife around the edges to loosen it from the ring of the springform pan.
Let cool at room temperature for 30 minutes.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Open the springform pan and remove the ring.
Slice the cheesecake.
Enjoy.