Ingredients

Crust:

1/4 lb. (melted) unsalted butter
2 cups vanilla wafer cookie crumbs
1/4 cup sugar

Filling:

2 lbs. cream cheese (room temperature)
1 1/2 cups sugar
1 vanilla pod or 3 tsp. vanilla extract
2 tsp. kosher salt
4 eggs

Sour Cream Topping:

2 cups sour cream
1/4 cup granulated sugar
1 tsp. vanilla extract

Garnish: (Optional) dollop of raspberry jam

Instructions

IMPORTANT: Cover the outside bottom and sides of a 10" spring form pan with foil, making sure there are no leaks.
Spray inside of pan with vegetable oil spray.

Preheat oven to 350º
Combine crust ingredients and press into spring form pan, going up inside of pan about 1".
Bake for 5 minutes and remove.

Using a large mixer, whip cream cheese for 5 minutes on high speed and then add sugar and beat 2 minutes more.
Split vanilla pod, and using a small paring knife, scrape seeds into the cream cheese mixture. (or add vanilla extract)
Add salt and blend.
Add eggs, one at a time with mixer on low, blending just until each egg is incorporated. Scrape down sides with spatula and beat 1 more minute.

Pour batter into cake pan and place in a water bath.
Bake at 350º for 55 minutes. Test with toothpick for doneness. (It should come out clean)
Remove cake from oven and rub a knife around edge. Allow to rest 10 minutes.

Mix sour cream topping ingredients together well and spoon onto cake. Return to oven for 10 minutes.
Refrigerate immediately to avoid cracking!!

Cool overnight in pan.
To serve, remove pan sides and cute into slices.
Place a dollop of raspberry jam or a raspberry and a couple of white chocolate curls decoratively atop each slice.