Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan with butter or non-stick cooking spray.

In a medium bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then remove and let cool.

In a large bowl, beat the softened cream cheese and 1 cup of sugar together on medium speed until smooth and creamy, about 3 minutes.

Mix in the vanilla bean paste, then add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.

Gently fold in the sour cream until completely incorporated and smooth. Pour the filling over the cooled crust and smooth the top with a spatula.

Bake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to prevent cracking.

Remove from the oven, run a knife around the edges to loosen the cheesecake from the pan, and chill in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.