Method:

Prepare the crust

1. Process crackers: mix with sugar, salt, butter. Preheat oven to 175°C, with rack in lower third of oven.

2. Press the graham cracker crumbs into the bottom of the springform pan.

3. Bake the crust for 10 minutes, remove and let cool down

4. Triple wrap pan in heavy duty foil

Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface.

Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. 

Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.

Make the cheesecake

1. Beat cream cheese, then sugar.

2. Add salt, vanilla, then eggs, then sour cream

3. Add the heavy cream, and beat until incorporated..

4. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Heat the oven to 160°C.

5. Pour filling into pan. Smooth the top with a rubber spatula.

6. Place in oven

Place the roasting pan with the springform pan in it, in the oven, on the lower rack.

7. Carefully pour the hot water into the roasting pan

8. Bake at 160°C for 1 1/2 hours. Allow the cake to cool in the oven.

9. Chill 4 hours