Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and make sure it is securely assembled.

Crush the graham crackers into fine crumbs using a food processor or rolling pin. Mix with the melted butter until evenly coated.

Transfer the crumbs to the springform pan. Press firmly and evenly across the bottom using a measuring cup or spoon.

Beat the softened cream cheese and sugar in a large bowl until smooth and creamy. Scrape down the sides of the bowl.

Gradually mix in the milk. Add the eggs one at a time, mixing gently after each addition. Avoid overmixing.

Add the sour cream, flour, and vanilla extract. Mix on low speed until smooth and just combined.

Pour the filling over the crust and smooth the top. Place the pan on a baking sheet. Bake for approximately 1 hour, until the edges are set and the center still wobbles gently.

Turn off the oven and leave the cheesecake inside with the door slightly open for approximately 1 hour. Remove and cool briefly at room temperature. Refrigerate within 2 hours of removing it from the oven.

Cover and refrigerate for at least 6 hours, preferably overnight, until completely chilled and set.

Carefully remove the springform ring. Slice with a sharp knife dipped in warm water, wiping between cuts. Serve plain or with fresh strawberries.