Preheat your oven to 350°.

Melt the butter in a sauce pan and use a pastry brush to generously butter a 9-inch spring-form pan.

In the bowl of your food processor, add graham crackers and pulse into fine crumbs.

Transfer the crumbs to a medium bowl, and pour in the remaining melted butter and mix until combined.

Add the crumb mixture to your prepared pan. Using the bottom of a glass or measuring cup, press them firmly to the bottom of the pan.

In the bowl of your stand mixer, fitted with the paddle attachment, mix cream cheese with sugar until smooth. Scrape down the sides and bottom of the bowl as you go.

Blend in milk, and then mix in the eggs one at a time, mixing just enough until incorporated. Scrape the bottom and sides of the bowl.

Lastly, add in the sour cream and vanilla. Once combined, sift in the flour and mix until smooth. Scrape down the sides and bottom of the bowl one last time before mixing one final time.

Pour filling into prepared crust.

Place the cheesecake on the lowest rack in your preheated oven and bake for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours.

Remove and place the cheesecake into your fridge until completely cooled before serving.