Preheat oven to 350°F (or to 325°F if using a dark nonstick springform pan). Mix crumbs, 1/4 cup sugar and butter in small bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
Beat cream cheese, remaining 1 cup sugar and vanilla in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in sour cream. Pour into crust.
Bake 1 hour or until center is almost set. Turn off oven. Leave cheesecake in oven 1 hour. Remove from oven. Cool completely in pan on wire rack.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.