Begin by preheating the oven to 350°F. Concurrently, a 9-inch springform pan should be lightly coated with non-stick cooking spray and set aside for later use.

The graham crackers should be finely crushed. This can be achieved using a food processor, chopper, or by enclosing the crackers in a sealable plastic bag and employing a rolling pin for crushing.

Proceed to combine the graham cracker crumbs, salt, sugar, and melted butter in a large mixing bowl. Stir the mixture until the crumbs are uniformly coated with the butter.

Transfer approximately 3 cups of the crumb mixture to the previously prepared springform pan. Utilize a flat-bottomed measuring cup to firmly compress the crumbs onto the bottom and along the sides of the pan, forming the crust.

In a separate mixing apparatus, integrate the softened cream cheese, sugar, and vanilla extract. Beat the mixture until a smooth consistency is achieved. Following this, incorporate the eggs, ensuring to mix until a uniform texture is obtained. It is crucial not to over-mix the batter. Subsequently, pour the batter over the crust in the springform pan.

Distribute the remaining crumb mixture (about 2 cups) evenly over the filling, gently pressing down to set it in place.

Place the pan in the oven and allow it to bake for a duration ranging from 65 to 75 minutes. The cheesecake should exhibit a set consistency approximately 1 inch from its edge, while the center should retain slight mobility. Employing an instant-read thermometer can aid in ascertaining the cheesecake's readiness—the center should register a temperature close to 145°F. Once baked, the cheesecake should be allowed to cool to room temperature. Post cooling, it should be refrigerated for a minimum of 4 hours prior to being sliced and served. It is imperative to keep the cheesecake chilled.