Prep the oven. Position a rack in the center of the oven and preheat the oven to 350°F.

Make the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Toss with your fingers until the mixture looks like wet sand. Pour the mixture into the springform pan and use a tart tamper or your hands to press it evenly over the bottom of the pan, all the way to the edges.

Bake the crust. Bake for 8 minutes. The crust will look underbaked and feel soft to the touch when you remove it from the oven, but will firm up as it cools. Set on a wire rack to cool slightly while you make the filling.

Make the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium until soft and creamy, about 4 minutes. Add the sugar and salt and beat until light and fluffy, about 1 minute. Reduce the mixer to low and add the eggs one at a time. With the mixer on low, add the cream and vanilla all at once and beat until combined, about 1 minute.

Assemble for baking. Pour the filling over the crust and use an offset spatula to smooth the top. Tightly wrap the bottom of the springform pan with two layers of aluminum foil. Place in the center of a 9 x 13-inch cake pan or roasting pan. Pour boiling water into the pan until water reaches halfway up the sides of the springform pan.

Bake the cheesecake. Bake for 90 minutes, or until the edges of the cheesecake are set but the center still wobbles slightly. Check the cheesecake at 60 minutes.

Cool the cheesecake. Once the cheesecake is done, turn off the oven's heat. Open the oven door just a crack and leave the cheesecake in the water bath in the oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and place on a wire rack.

Make the sour cream topping. In a small bowl, whisk together the sour cream and sugar for the topping.

Finish assembling the cheesecake. Pour the topping over the cheesecake and use an offset spatula to smooth it across the cheesecake's top.

Chill the cheesecake. Cover the top of the springform pan loosely with plastic wrap and refrigerate until the cheesecake is firm, at least 4 hours, preferably overnight.

Serve and store. To serve, unlatch the springform pan and lift the sides of the pan away from the bottom of the pan. Use a hot knife to slice and serve.