• Preheat oven to 325. Lightly butter the bottom and sides of a 9 inch springform pan.

Crust

• In a large bowl, stir together graham cracker crumbs, sugar and salt. Add melted butter, stirring to combine. Press mixture into bottom of prepared pan. Place pan on a baking sheet and bake for 12 minutes. Remove from oven and set aside to cool. Wrap bottom and side of pan with a double layer of aluminum foil to form a water-tight seal. Place prepared springform ban in a large roasting pan.

Filling

• In a large mixing bowl, beat cream cheese until smooth and creamy, about 4 - 5 minutes. Add sugar, salt, vanilla, continue to beat until creamy, stopping as needed to scrape down sides of bowl. Add eggs one at a time beating well after each addition. Pour batter into prepared pan, using an offset spatula to smooth the top. Set aside the bowl for sour cream topping (no need to wash). Place cheesecake into roasting pan and place in middle rack of preheated oven. Carefully add boiling water to come halfway up the sides of the pan. Bake one hour. While the cheesecake is in the oven, prepare sour cream topping.

Topping

• To the bowl where you made the cream cheese filling, add sour cream, sugar and vanilla. Stir to combine and set aside. When the cheesecake is done, remove from the oven and spoon topping mixture over the hot cheese cake. Working quickly and starting at the edge of the pan working your way to the center. Use an offset spatula to smooth the top, return it to oven for an additional 8 minutes.

  Turn oven off. Using a wooden spoon, prop the oven door open and leave cheesecake in the oven to cool slowly for one hour. Lift cheesecake from roasting pan, remove foil and set on a wire rack to continue to cool to room temperature. Run a thin knife around the edges. Do not remove springform pan until ready to serve.