This recipe takes quite a while to make. Make sure you allow yourself plenty of time. It is well worth it.
Lightly butter sides only of a 9 inch springform pan.
Cover the outside bottom and sides of the springform pan with extra-large (18" wide) aluminum foil.
Wrap it with two layers for extra security.
Crimp the top of the foil around the top edge of the springform pan, or you can place the springform pan in a slightly larger cake pan (10") that has 2 inch sides, instead of the tin foil.
Preheat oven to 350° placing the top wire rack in the lower third of the oven.
Prepare the Graham cracker crust and pour into the prepare springform pan and gently smooth out and carefully work the crumbs up the sides so that they are 1 ½ inches up the sides and approximately ¼ inch thick.
You should have a nice layer on the bottom and the sides of your pan.
Place into the 350° oven and bake for 8-10 minutes or until lightly golden brown.
Remove from oven and turn oven down to 325°.
On high speed beat the cream cheese, salt and vanilla in the bowl of a stand mixer or hand mixer for approximately 4 minutes or until smooth and creamy.
Turn the mixing speed to low, gradually add the sugar, then turn back to high and beat for 1 minute.
With mixing speed on low, add the eggs one at a time, mixing until incorporated.
Add the sour cream and heavy cream, beat on high for 1 minute.
Place the prepared springform pan into a large high sided roasting pan.
Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula.
Pour boiling water in the roasting pan around the springform pan, taking care not to get any of the water on the filling.
You will want the water to go up the outside of the pan about 2 inches (if using the 10 inch pan method, be very careful not to go over the rim of the 10 inch pan).
Place in the oven and bake at 325° for 1 hour and 45 minutes.
If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 2 hours.
After the cheese cake has baked, DO NOT remove from oven.
Turn off the oven slightly crack the door open and allow to cool for 1 hour.
This is key to getting a perfect top without it falling or cracks forming.
Remove the cheesecake from the bath and dry the bottom of the pan.
Place in the refrigerator on a wire cooking rack to chill.
Chill for the first 30 minutes uncovered (this will prevent condensation from forming on the underside of the foil).
After 30 minutes cover top of the pan with tin foil and continue to chill for at least 4 – 6 hours.
Carefully remove from the springform pan and serve with your favorite topping.
Chef's notes: Make sure ALL ingredients are at room temperature. Grease sides only of pan. Do not over beat. Do not over Bake. Do not open the door and check the cake. Let it bake the full time. Do not remove from oven when done, turn the oven off and crack the door of the oven.