Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and salt. Pour in melted unsalted butter while stirring to create a sandy texture. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, until slightly golden, then remove it from the oven and let it cool completely.

In a large mixing bowl, beat the full-fat cream cheese on medium speed until creamy and smooth, about 2 minutes. Gradually add the granulated sugar, mixing until well combined. Incorporate the full-fat sour cream and vanilla extract, ensuring a silky mixture.

With the mixer on low speed, add the eggs one at a time, mixing just until incorporated after each addition. Sift the all-purpose flour over the mixture, blending until just combined.

Pour in the heavy cream into the cheesecake batter and mix on low speed until silky and smooth, about 30 seconds.

Wrap the springform pan tightly in aluminum foil, covering the bottom and sides. Place in a larger roasting pan and fill halfway with hot water.

Preheat your oven to 325°F (160°C). Carefully pour the cheesecake filling into the cooled crust, smoothing the top. Bake for 60-70 minutes, until the edges are set but the center is still slightly jiggly.

Once baked, turn off the oven and crack the door ajar, letting the cheesecake cool inside for 1 hour. Afterward, let it cool at room temperature for an additional hour before transferring to the refrigerator. Chill for at least 4 hours or overnight.