Combine graham cracker crumbs, melted margarine, and 1/4 cup sugar in a bowl.

Press the mixture onto the bottom and up the sides of a springform pan to form the crust.

In a separate bowl, beat cream cheese, remaining sugar, and vanilla with an electric mixer until creamy.

Beat in eggs one at a time until well combined.

Blend in sour cream until smooth.

Pour the cream cheese mixture into the prepared crust.

Bake in a preheated oven at 350°F (175°C) for 60-70 minutes, or until the center is set.

Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool gradually.

Remove the cheesecake from the oven and cool completely at room temperature.

Chill in the refrigerator for at least four hours, or preferably overnight.

Remove the sides of the springform pan.

Top with your favorite pie filling (optional) before serving.