Preheat oven to 350 degree and light spray a 9-inch springform pan with cooking spray.
In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add the melted butter and pulse until well combined. Transfer to the bottom of the springform pan and press with medium pressure into an even layer. Bake the crust for 6 minutes, then remove from oven. After you remove it from the oven, press the crust with your hand using medium pressure to ensure the crust sticks together.
In a stand mixer (or large mixing bowl with a hand mixer), beat the cream cheese with the sugar for 2 minutes. Add in the first egg and beat for an additional 2 minutes, then add in the second egg and vanilla and beat for 2 more minutes. Pour the cheesecake into the springform pan, and smooth into an even layer.
Bake for about 25 minutes. You will know the cheesecake is done when the sides look just set, but the center still lightly jiggles when you tap it with the back of a spoon. You do not want to over bake the cheesecake, the key is to have it smooth and creamy. Remove from the oven and allow to cool to room. Then cover the springform pan with aluminum and refrigerate for at least 1 day.
To remove from springform pan, first run a butter knife under hot water, then run along the edges of the springform pan to loosen.
Best served cold with your favorite topping. My favorite is . Will keep in the fridge for 10 days.
This cheesecake also freezes beautifully for up to 1 year. If freezing, allow to thaw for 8 hours in the fridge before serving.