Preheat oven to 325°F. Mix the graham cracker crumbs, ¼ cup sugar, and melted butter, then press firmly into a 9 inch springform pan.

Beat cream cheese, remaining ¼ cup sugar, and salt until smooth. Blend in sour cream and vanilla.

On low speed, add the eggs just until combined, then stir by hand once to finish.

Wrap the pan in foil, set it in a roasting pan, pour the filling over the crust, and add hot water to the roasting pan halfway up the sides.

Bake 55 to 65 minutes until the edges are set and the center jiggles. Cool in the oven with the door ajar for 1 hour, then remove from the water bath, run a knife around the edge, and cool completely before refrigerating at least 4 hours.

Unmold, slice, and serve cold.