Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter and sugar until well mixed. Press this mixture firmly into the bottom of a springform pan to form an even crust.
Bake the crust: Place the crust in the preheated oven for about 10 minutes until lightly golden. Remove from oven and allow it to cool while preparing the filling.
Brew Earl Grey tea: Steep 2-3 bags of Earl Grey tea in boiling water for about 5 minutes. Let it cool slightly before using it in your filling mixture.
Create the filling: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, followed by eggs one at a time, mixing well after each addition. Stir in sour cream and cooled Earl Grey tea until fully combined.
Bake the cheesecake: Pour the filling over the cooled crust and smooth out with a spatula. Bake in the oven for 50-60 minutes or until set around the edges but slightly jiggly in the center. Turn off oven and leave cheesecake inside with door ajar for an hour.
Cool and chill: Remove from oven and allow cooling at room temperature before refrigerating for at least 4 hours or overnight to set completely before serving.
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