preheat oven to 350. butter sides of 10" spring from pan. wrap exterior of pan with double layer of foil.

to make the crust, process Grahn cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer. freeze the dough in the pan, about 15 minutes. place pan on baking sheet and bake until the crust browns. about 15 minutes. Let cool.

In the mixer bowl beat cream cheese with a paddle attachment. beat 3 minutes.

In a large bowl whisk sugar and flour. With mixer on low, slowly mix in sugar mixture. add sour cream and vanilla. add eggs one at a time. DO NOT OVER MIX.

pour filling into pan. set pan inside a roasting pan. ladle boiling water into the roaster. water should go halfway up the pan.

bake with loose foil for 45 minutes. reduce temperature to 325 and bake an additional 30 minutes. turn oven off; leave cake in oven with door slightly open for an hour. refrigerate for at least 6 hours.