Set out on the counter cream cheese, butter and eggs all day, until soft and room temperature.
Beat together cream cheese and ½ of the sugar until mixed. Add other ½ of the sugar and other ingredients, mixing in eggs ONE at a time. Just mix until combined. DO NOT OVERBEAT!
Mix together and press into bottom and sides of a springform pan. Bake at 325 degrees for 6 minutes. Let cool for 30 minutes in the refrigerator before adding cream cheese mixture.
To bake Cheesecake:
Preheat oven to 325 degrees. Bake for 45 min – 1 hour. Turn oven off and let it sit for another 10-12 minutes. Then prop the door open (I use a wooden spoon) to allow the cheesecake to cool slowly until it is cool enough that you can lift it out with your hands. Then refrigerate for at least 24 hours. It gets better each day!