Prepare the Crust: Preheat your oven to 325°F (165°C). Mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Make the Cheesecake Filling: In a large bowl, beat the softened Philadelphia cream cheese, 1 cup of sugar, and vanilla until smooth. Add the eggs one at a time, mixing on low speed until just blended.

Bake: Pour the cream cheese mixture over the prepared crust. Bake for 45-55 minutes until the center is almost set but still has a slight jiggle.

Cool and Refrigerate: Remove from the oven, cool the cheesecake, and loosen it from the pan rim. Refrigerate for at least 4 hours before serving to ensure the perfect creamy texture.