Place oven rack on the lower third of the oven, preheat oven to 325° F.
Mix graham cracker crumbs, 1/4 C of the sugar and 1/3 C melted butter in a bowl to combine. Press graham cracker crumbs into the bottom of a springform pan.
In the blender, mix together sour cream, 1/2 C of the sugar, eggs and vanilla, about 1 minute.
While the blender is still running on a low-to-mid speed, drop pieces of cream cheese, one by one, through the top.
Pour the remaining 2 Tbsp of melted butter through the top of the machine and mix well.
Pour entire mixture into the springform pan.
Place into oven and bake for 45 minutes.
When baking is finished, turn off the oven, and leave the door cracked open, using a wooden kitchen spoon. Let the cheesecake cool very gradually, for 2 hours.
Refrigerate for a minimum of 4 hours, preferably overnight.