For the Graham Cracker Crust

Cup of Yum
1. Invert bottom of spring-form pan, then lock on side and spray pan with non-stick cooking spray.
2. Stir together graham cracker, melted butter, sugar and salt in a bowl. Press onto bottom and 1 inch up sides of buttered pan. Fill immediately or refrigerate for up to 2 hours.

For the Cream Cheese Filling

1. Put a rack in the middle of over and preheat oven to 350 degrees Fahrenheit.
2. Beat cream cheese in a large bowl with an electric mixer at medium speed until fluffy. Reduce speed to low and add eggs one at a time, mixing well after each addition.
3. Add 1 cup sugar and 1 teaspoon vanilla and mix until well combined, scraping down sides of bowl with a spatula as needed.
4. Put spring-form pan with crust on a baking sheet with sides (to catch any drips). Pour filling into crust. Bake until cake is set 3 inches from edge but center is still slightly wobbly, about 45 minutes. Cool in pan on a rack for 5 minutes. (Leave oven on). 

For Sour Cream Topping

1. During the last 10 minutes of cheesecake baking. Stir together sour cream, vanilla, and powdered sugar in a medium size bowl. Set to the side.
2. Remove the cheesecake from the oven. Pour sour cream topping in the middle of cheesecake. Use a spatula to smooth the topping all over the top of the cake. Make sure to leave a half inch of cheesecake exposed. Bake cheesecake for 10 minutes more. 
3. Turn the oven off. Let the cheesecake rest in the oven for 20 minutes with the door cracked open.
4. Remove the cheesecake from the oven. Run a knife around the top edge of cake to loosen it. Then let it cool completely in pan on a wire rack for about 1 hour. (Cake will continue to set as it cools). 
5. Refrigerate cake, loosely covered, for at least 4-6 hours. Remove side of pan, transfer cake to plate, serve cold or bring to room temperature before serving.