Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs and butter together in a bowl; press mixture into the bottom of a silver 9-inch springform pan. (If using a dark, nonstick 9-inch springform pan, only preheat the oven to 300 degrees F (150 degrees C).)

Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.

Beat cream cheese, sugar, flour, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Mix in sour cream until incorporated. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust.

Bake until the center is almost set, about 70 minutes. Remove from the oven and run a knife or metal spatula around the rim of the pan to loosen. Let cool for 1 to 3 hours. Refrigerate for 4 hours or overnight.