Make sure the eggs and cream cheese are at room temperature.
Put the cream cheese, sugar, and flour in the bowl of a stand mixer and mix on low until smooth and no visible lumps. Scrap the sides and bottom of the bowl at least twice.
Add the vanilla and salt Mix in on low. Scrape the bowl sides and bottom of the bowl.
Add the eggs one at a time. Mix well on low between each addition of eggs. Scrape sides and bottom of bowl after adding each egg.
Stir in the sour cream by hand.
Put the Springform Pan in a cheesecake silicone waterbath pan. Add the cheesecake mixture to the springform pan with the prebaked crust.
Bake the cheesecake in a pan with hot water about 1 inch deep.
Bake at 325 degrees for 60 - 70 minutes. Start checking the temperature of the cake with an instant-read thermometer at 50 minutes. When the cheesecake is 170 degrees, 1 inch from the edge of the cake, turn off the oven, crack the door, and let the cake cool in the oven for 1 hour. The center of the cake will still be a little wiggly.
Remove the cake from the oven and let it cool another 2-3 hours before removing it from the springform pan. Lightly spray a piece of plastic wrap with nonstick spray and cover the cheesecake once it is completely cooled.
Slice into wedges and top with your favorite fruit topping. For a strawberry topping recipe (click here)