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Make the graham cracker crust and press it into a double foil-wrapped 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
Mix in sugar, salt, vanilla, sour cream, and eggs one at a time
Pour over crust and tap out air bubbles
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 for 30 minutes
Cool on the counter for 2 hours
Chill at least 6 hours or overnight
Loosen edges and remove pan
Top as desired and slice with a hot, clean knife for neat pieces