Place a sheet pan on the bottom rack and fill it 3/4 of the way with hot water. Your cheesecake will sit above the water.
Place your room temperature cream cheese into the bowl of your stand mixer with the paddle attachment and cream on low until no longer lumpy.
Sprinkle in your granulated sugar while mixing on low until combined
Add in your room temperature sour cream and heavy cream while mixing on low
While mixing on low, add in your room temperature eggs one at a time, letting each one combine fully before adding in the next. Add in the salt and vanilla extract.
Once you can't see any more visible egg in the batter, stop mixing. You don't want to incorporate too much air into the batter.
Pour your cheesecake mixture into your cooled graham cracker crust.
Bake at 335ºF for 60 minutes (do not open the door). Then turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes. Then remove the cheesecake and place it into the fridge to cool for 6 hours or ideally, overnight.