Preheat oven to 325°F. Wrap an 8" springform pan tightly in aluminum foil (bottom and sides) and set the wrapped pan inside a large roasting pan.

Place 1 ½ cups finely crushed graham crackers, 1 Tablespoon granulated sugar, and ½ cup unsalted butter (melted) in a food processor. Process on low until the crumbs are evenly moistened and hold together when pinched.

Press the graham-cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Bake the crust in the preheated oven for 7 minutes. Remove from oven and set the roasting pan aside.

While the crust bakes, bring about 2 cups of water to a boil and set it aside (you will use hot water for a water bath).

In a large bowl, place 24 oz cream cheese (softened). Beat with a hand mixer on medium for about 30 seconds until smooth.

Add 1 cup granulated sugar to the cream cheese and mix until combined and smooth.

Add 2 Tablespoons all-purpose flour, ½ cup sour cream, 1 teaspoon vanilla extract, and 1 Tablespoon milk. Mix on low/medium until the batter is smooth and uniform.

Add 3 large eggs (well beaten) to the batter and mix on low speed just until the eggs are completely incorporated. Do not overmix.

Pour the cheesecake batter over the pre-baked crust. Gently tap the roasting pan on the counter a few times to release large air bubbles; poke stubborn bubbles with a toothpick if necessary.

Place the roasting pan with the wrapped springform pan back in the oven. Carefully pour the hot water into the roasting pan around the springform pan until the water comes about 1 inch up the sides of the springform pan but does not run over the foil.

Bake the cheesecake for a total of 1 hour and 20 minutes. After the first 50 minutes of baking, carefully remove the roasting pan briefly and replace or top up the water so the bath is still about 1 inch deep, then return the roasting pan to the oven to finish baking.

When baking time is complete, turn off the oven. Insert a wooden spoon (or similar heatproof object) in the oven door to leave it slightly ajar, and leave the cheesecake undisturbed inside the oven for 1 hour.

After the hour, run a thin knife around the inside edge of the springform pan to loosen the cheesecake. Do not unlatch or remove the sides yet. Let the cheesecake cool completely at room temperature.

Once cooled, refrigerate the cheesecake (still in the springform pan) for at least 4 hours, preferably overnight.

When chilled, unlatch and remove the springform ring, then top the cheesecake with desired toppings before serving.