Heat oven to 325°

Put a kettle of water on to boil

Beat cream cheese at medium speed until it is soft, about 4 minutes

With mixer running, add sugar and salt, and continue beating approximately 4 minutes or until cream cheese is light, then beat in vanilla

Add eggs one by one, beating for a full minute after each addition

Reduce mixer speed to low and stir in the sour cream and heavy cream

Pour the mixture into the crust and place the springform pan into the roaster pan, pouring enough boiling water into the roaster to come halfway up the sides of the springform pan

Bake cheesecake for 1 hour and 30 minutes, at which point the top should be browned, perhaps cracked, and have risen just a little above the rim of the pan. Turn off the oven and prop the oven door open, allowing the cheesecake to sit for another hour

After 1 hour, lift the springform pan out of the water and allow the cheesecake to settle to room temperature. When the cake is cool, chill the cake for at least 4 hours, although overnight would be better.