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Make the graham cracker crust and press it into a double foil-wrapped 9 inch springform pan.
Line the top oven rack with foil, shiny side up to prevent the top of the cheesecake from burning.
Beat cream cheese until smooth, then mix in sugar, salt, vanilla, sour cream, and eggs one at a time.
Pour over crust, tap out air bubbles, and bake at 325°F with a water bath underneath for about 1 hour, until set but still jiggly.
Let cool gradually in the TURNED OFF oven 30 minutes, then on the counter 2 hours.
Chill at least 6 hours or overnight.
Loosen edges, remove pan, and top as desired.
Slice with a hot, clean knife for neat pieces.