Add cream cheese, sour cream, vanilla extract, sugar, and salt to a stand mixer (or a large bowl if using a hand mixer) and mix until smooth and creamy. Don’t overbeat, or you’ll incorporate too much air. Pause occasionally to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
With the mixer on low speed, gradually add the eggs, one at a time, mixing just until each egg is incorporated. Once all eggs have been added, use a spatula to scrape the bowl's sides and bottom again and ensure all ingredients are well combined.
Pour the cheesecake batter into the prepared springform pan. Place the foil-wrapped springform pan into a large roasting pan.
Place the roasting pan with the cheesecake on the center oven rack. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (about 1 to 1½ inches of water).
Transfer to the center rack of your oven and bake at 325℉ for approximately 65-75 minutes (see recipe notes). The cheesecake is done when the outer 2-3 inches appear set when the pan is shaken gently and slightly raised, while the center 3-4 inches has a controlled wobble.
When baking is complete, turn off the oven and crack the oven door open about 1 inch. Leave the cheesecake in the oven for 1 hour (leave it in the water bath during this time).
After 1 hour, carefully remove the roasting pan from the oven. Remove the springform pan from the water bath, carefully peel off the foil, and place on a cooling rack.
Run a knife around the edge of the cheesecake to loosen it from the pan, but don't remove the springform. Allow to cool at room temperature for 2 hours, then cover and refrigerate for at least 4 hours or overnight.