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1
Preheat oven at 350F. Grease an 8-inch spring form pan.
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2
Make the crust by mixing all the crust ingredients together in a food processor or with a fork.
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3
Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool. Turn down oven temperature to 300F.
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4
To prepare filling, beat cream cheese, sugar, vanilla, sour cream and heavy cream on medium speed until smooth in a standing mixer fitted with a paddle attachment. Then add eggs, one at a time, and mix until well blended.
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5
Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter.
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6
Position rack in the centre of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.
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7
Bake for an hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.
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8
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
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9
Chill for at least 4 hours, or preferably overnight.
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10
To prepare topping, mix sour cream and powdered sugar until smooth. Spread the top of the cake with the sour cream mixture.
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11
Chill in refrigerator before serving.
