• Place a rack in the middle of the oven and preheat to 325 degees fahrenheit

To Make The Crust

• Melt the butter. Brush the inside of a 9-inch spring form pan with some of the melted butter. In a medium bowl, stir the remaining butter, graham cracker crumbs, sugar, and salt. Press the crumb mixture into the bottom of the pan, spreading it evenly to the edges. Bake until golden brown, 15-18 minutes. Allow to cool. Place the pan on a large sheet of foil and wrap up the sides. You will need extra wide foil. (This is to prevent any water from getting into the pan.) Place it in a roasting pan that allows you easy access to remove it once done baking without tipping it to its side.

To Make The Cheesecake

• In a large bowl, beat together the cream cheese and sugar on medium speed for 1 minute. Add the sour cream and vanilla and beat just until combined. Mix in the eggs, one at a time by hand, just until combined. Do not overmix or the cheesecake will crack. Pour the batter evenly over the crust, smoothing the top. Place it inside the roasting pan. Carefully pour enough hot water into the roasting pan to come up about halfway up the sides of the foil-wrapped spring foam pan, making sure not to splash any water into the cheescake. Bake until the outside of the cake is set but the center is still slightly loose, about 1 1/2-2 hours. Mine took 2 hours.

  Turn off the oven and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan and place it onto a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours to set.

  Run a knife around the edge of the pan once more and unlock to unmold the cheescake from the side of the pan. Transfer to a cake platter and smooth the edges with a knife.