In a bowl, mix crumbs, butter, sugar and salt. Press to the bottom of a 9 1/2 inch spring form pan.
In a bowl with an electric mixer beat cream cheese until fluffy and add eggs a little at a time. Beat in sugar and vanilla on low speed until just combined. Pour filling into crust and bake at 350 F in the middle of oven for 45 minutes. Transfer cake to pan rack and let stand for 5 minutes. Leave oven on.
In a bowl stir together sour cream, sugar, and vanilla. Drop by spoonfuls on top of cheesecake and spread evenly. Bake an additional 10 minutes. Transfer cake to cooling rack and cool completely. Chill cake overnight covered.
Let cheesecake stand for 30 minutes before serving with your favorite topping.