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1
Preheat oven to 350 degrees (175 C.).
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2
On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick.
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3
Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan.
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4
Place dough on top of springform base; freeze 15 minutes.
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5
Remove dough from freezer; place on baking sheet.
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6
Bake until golden, 12 to 15 minutes.
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7
Transfer to a wire rack to cool.
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8
Butter sides of springform pan, and insert cooled bottom; set aside.
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9
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes.
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10
In a small bowl, combine sugar and flour.
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11
With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally.
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12
Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary.
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13
Add sour cream and vanilla; beat until smooth.
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14
Pour mixture into prepared pan.
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15
Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through.
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16
Turn off oven, and prop open door; let cool completely.
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17
Remove from oven; leave in pan.
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18
Cover with plastic wrap.
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19
Refrigerate until well chilled, at least 6 hours or overnight.
