Blend your crust. Mix in the butter. Pack into 2 lined 4 inch pans.
Rinse the blender. Add your cream cheese, sour cream, salt, vanilla, and egg. Blend till mixed.
Pour on top of your crust. Bang down to get out air bubbles. Double wrap in foil.
Bake at 325 F for 20 minutes. Above a water bath and under the rack with foil.
Cool in turned off oven for 10 minutes. Cool on the counter for 10 minutes.
Run a knife around the edges and then cover with a paper towel and refrigerate for one hour.
Flip and enjoy with Sourcream topping and berries.
