Cream Cheese, Salt, Sugar, Butter, Cool Whip, Vanilla Extract, Eggs, Sour Cream, and Graham Cracker.
Invert bottom of spring-form pan, then lock on side and spray pan with non-stick cooking spray.
Stir together graham cracker, melted butter, sugar and salt in a bowl. Press onto bottom and 1 inch up sides of buttered pan. Fill immediately with filling or refrigerate for up to 2 hours.
Put a rack in the middle of oven and preheat oven to 350 degrees Fahrenheit.
Beat cream cheese at medium speed until fluffy. Reduce speed to low and add eggs one at a time, mixing well after each addition.
Add sugar and vanilla and mix until well combined, scraping down sides of bowl with a spatula as needed.
Pour filling into crust. Bake until cake is set 3 inches from edge but center is still slightly wobbly, about 45 minutes.
During the last 10 minutes of cheesecake baking. Stir together sour cream, vanilla, and powdered sugar in a medium size bowl. Set to the side.
Remove the cheesecake from the oven. Pour sour cream topping in the middle of cheesecake. Smooth the topping over the top of the cake. Make sure to leave a half inch of cheesecake exposed. Bake cheesecake for 10 minutes more.
Turn the oven off. Let the cheesecake rest in the oven for 20 minutes with the door cracked open.
Remove the cheesecake from the oven. Run a knife around the top edge of cake to loosen it. Then let it cool completely in pan on a wire rack for about 1 hour. (Cake will continue to set as it cools).
Refrigerate cake, loosely covered, for at least 4-6 hours. Remove side of pan, transfer cake to plate, serve cold or bring to room temperature before serving.