Alton Brown has an easy sour cream cheesecake recipe that uses crumbled graham crackers in the crust. To cut the sour cream cheesecake evenly, dip the knife in a hot water bath between cutting each slice.
Coat a cake pan in melted butter, and attach parchment paper to the bottom and sides of the pan. Crumble 33 graham cracker squares into a bowl with 1 tablespoon of sugar and 4 ounces of unsalted butter. Put 2/3 of the mixture on the bottom of the cake pan, and the rest of the crust on a sheet pan. Bake the crumbles at 300 degrees Fahrenheit for 10 minutes, then set them aside.
For the filling, beat 1 1/4 cups of sour cream in a mixer for 10 seconds. Whisk in 20 ounces of cream cheese and 1 cup of sugar for 30 seconds. In another container, whisk together 1 tablespoon of vanilla extract, 2 eggs, 3 egg yolks and 1/3 cup of heavy cream. Combine the cheese mix with the egg mix, then pour the batter into the cake pan.
Cook the cheesecake in a water bath in the oven for one hour at 250 degrees Fahrenheit. Open the oven door and turn off the oven for one minute, then close the door for another hour. Put the cake pan in the refrigerator for at least six hours to cool. Remove the cake from the pan. Garnish the sides of the cake with the remaining graham cracker mix.