Spray a 6 inch springform pan with non-stick cooking spray.
Trace the bottom of the springform pan onto parchment paper and cut the circle out.
Lay the circle in the bottom of the pan and spray the parchment paper circle with non-stick cooking spray.
Using a food processor (or a zip top plastic bag and a rolling pin) crush the graham cracker crumbs until you have fine crumbs.
1 Package Chocolate Graham Crackers
Add the melted butter to the crumbs and mix until combined and you have the consistency of damp sand.
4 Tablespoons Unsalted Butter
Add the crumb mixture to the bottom of your prepared springform pan and press the crumbs into the bottom of the pan using your hands or the back of a dry measuring cup. The crumbs should only cover the bottom of the pan and do not need to go up the sides.
Place pan into the freezer while you prepare the cheesecake mixture to allow the crust to firm up.
In the bowl of a stand mixer using the paddle attachment cream together the cream cheese, granulated sugar and brown sugar.
16 Ounces Cream Cheese, ¼ Cup Granulated Sugar, ¼ Cup Brown Sugar
Add the egg and egg yolks, one at time. Mixing well between additions.
1 Large Egg, 2 Large Egg Yolks
Next add the sour cream and mix until combined.
¼ Cup Sour Cream
Add the vanilla, flour and salt and continue mixing, scraping down the sides of the bowl with a silicone spatula often.