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You will need a 9 in springform pan (1 1/2 times recipe for 10 in pan).
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Heat oven to 300.
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In a small bowl combine cookie crumbs and butter.
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Press into pan.
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Bake for 10 minutes.
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Allow crust to cool.
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Meanwhile in a large bowl with mixer at medium speed, beat cream cheese until fluffy.
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Add sugar and eggs and continue to beat until well blended.
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Add sour cream and vanilla.
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Beat well.
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Pour into prepared pan and bake:.
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In a dry oven: at 350 for 55 min (9in) or 48 min(10 in) or.
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Water bath: at 250 degrees F. Place cheesecake (place large sheet of heavy duty foil around the outside to keep out the water!)
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into a preheated water bath, in the oven for 1 hour.
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Turn the oven off and open the door for one minute.
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Close the door for one more hour.
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Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
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To make water bath you will need a large roasting pan that your springform pan will fit into with at least a couple of inches from the side of the springform pan.
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Heat water to a simmer and pour it into the roasting pan that your cheesecake pan is sitting in (in the oven already for safety) up about half way of your cheesecake pan.
