In the bowl of a stand mixer with the paddle attachment, add cream cheese and process on medium speed until creamy and smooth, about 1 minute; clean the sides and bottom of the bowl.
While the appliance is running, slowly add sugar and mix well; stop to clean the sides and bottom of the bowl.
Add salt, sour cream and vanilla. Process until the mixture is well combined and smooth, cleaning the sides and the bottom of the bowl a few times as well as the paddle attachment.
Add the eggs, one at a time, mixing well between each addition and scraping down the bowl.
Pour the batter into the prepared cooled crust and transfer to the 350ºF preheated oven; bake for 10 minutes
Reduce the heat to 300ºF and continue baking for an additional 50 to 60 minutes or until the edges are slightly puffed.
Turn off the oven and leave the cheesecake in with the door closed for 1 hour.
Remove the cheesecake from the oven and let it cool for 1 hour. While warm, run a thin knife around the outside to help release the cake from the pan later.
Transfer it to the fridge for at least 8 hours but preferably overnight.
When ready to serve, gently remove the sides and run a knife under the bottom to release the cake from the base; carefully transfer to a cake server.