Fill a 9x13 inch pan with hot water and place on the bottom rack of your oven. Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.

In a medium bowl, combine the ingredients for the crust. Press into the bottom and part way up the sides of the prepared pan. Bake 6-8 minutes, or until just set.

Reduce oven temperature to 325 degrees. In a large bowl, beat the cream cheese with an electric mixer until smooth. Stir in the sugar, flour, and salt.

Scrape down the sides of the bowl and stir in the sour cream and vanilla.

Using a wooden spoon or spatula, gently stir the beaten eggs into the batter until incorporated. Do not overmix.

Tap the bowl on the counter several times to remove air bubbles, then pour the batter over the prepared crust. Tap the pan on the counter again to remove additional air bubbles. The pan will be very full.

Bake for 35 minutes at 325 degrees. Reduce temperature to 250 degrees and bake for about 45 more minutes, or until the cheesecake is firm but the center is still slightly wobbly. The cheesecake should barely be turning golden around the edges.

Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes. Crack the oven door open and allow the cheesecake to cool for an additional hour.

Remove the cheesecake from the oven and place on a wire rack to cool completely. Refrigerate for at least 8 hours, or overnight, before slicing and serving with your favorite toppings.