Classic New York-Style Cheesecake

Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch water to create a water bath; set aside.

Combine graham cracker crumbs, 4 tablespoons melted butter, and 1/4 cup sugar in a bowl; mix well. Press evenly into a 9-inch springform pan, pressing firmly with a small, flat-bottom bowl or glass, to cover bottom and about 1/2 inch up the sides.

Bake in the preheated oven until crust is set, about 10 minutes. Set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Add 1 1/2 cups sugar; beat well. Add eggs, one at a time, beating briefly after each addition. Add sour cream; beat until blended. Add heavy cream; beat until blended. Add vanilla extract; beat until blended. Add flour; beat until blended. Pour batter into crust; place pan carefully into the prepared water bath. The water level should be come about 3/4 up the outside of the springform pan; adjust as necessary.

Bake in the preheated oven until sides appear solid and the center appears just undercooked, about 1 1/2 hours. Turn the oven off, but do not open the door. Let cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.

Open the oven door slightly; keep cheesecake inside 1 hour more. Remove from oven; transfer cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.

Run a thin metal knife along the sides of the springform pan, then unlock, and slip the side section up and over cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and cake. Slide cake to a liner or platter, then slice and serve.