Preheat the oven to 325°F (163°C). Position a rack on the bottom third of the oven.

Make the crust: combine 1 ½ cups graham cracker crumbs, 5 tablespoons melted unsalted butter, 1 tablespoon sugar, and a pinch of sea salt in a food processor and pulse until the mixture resembles a coarse meal.

Transfer the crumb mixture to a 9-inch or 10-inch springform pan and press it firmly and evenly into the bottom of the pan to form the crust. Set the pan aside.

In a stand mixer fitted with the whisk attachment, add 2 ½ pounds softened cream cheese, 1 ½ cups sugar, and ¼ cup Bob’s Red Mill All-Purpose Flour. Mix on high speed for 4–5 minutes, scraping the bowl at least once, until the mixture is soft and smooth.

Add 1 tablespoon vanilla extract and mix briefly to combine.

With the mixer running on low to medium speed, add the 5 eggs one at a time, waiting until each egg is completely incorporated before adding the next. Scrape the bowl as needed.

Reduce the mixer to medium speed and add ½ cup sour cream. Mix until combined, then stop the mixer, scrape the bowl and paddle, and mix for an additional 1 minute to ensure a smooth batter.

Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.

Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in.

Place the wrapped springform pan inside a larger rectangular cake pan or roasting pan. Set the pan on the oven’s bottom rack. Carefully pour warm water into the outer pan until it reaches about halfway up the sides of the springform pan to create a water bath.

Bake at 325°F for 90–105 minutes, or until the top is lightly browned and the center is only barely jiggly when the pan is gently shaken.

Turn off the oven and leave the cheesecake in the oven (with the door closed) for a few minutes, then carefully remove the outer pan from the oven. Let the springform pan sit in the water bath at room temperature and cool for 45 minutes.

After 45 minutes, remove the springform pan from the water bath, unwrap and discard the foil, and run a knife around the inner edge if needed. Allow the cheesecake to cool completely in the refrigerator for about 2 hours.

When chilled, release and remove the outer ring of the springform pan, slice the cheesecake, and serve (optional: garnish with whipped cream, fresh berries, or chocolate sauce).