Unwrap the cream cheese blocks and set them out at room temperature to soften along with eggs and sour cream for two hours.
Move the top oven rack to the second lowest position and preheat oven to 400 degrees F (375 if using a dark springform pan).
Grease a 10-inch springform pan and prepare a roasting pan with ¼ full hot water; wrap springform pan with foil if no pie dish is available.
In a large bowl, beat cream cheese blocks one at a time until creamy with no lumps.
Add eggs one at a time, mixing on low after each addition.
Mix in sugar, salt, vanilla extract, and sour cream one at a time until combined.
Beat on high for 7 minutes without splashing.
Pour batter into springform pan filling no more than ¾ full.
Place pan in water bath and bake at 400°F for 10 minutes (375°F if dark pan).
Lower oven temperature to 375°F (350°F dark pan) and bake 40-55 minutes until top is set except for a small circle in center.
Turn off oven, leave door ajar, and let cheesecake stay in oven for 1 hour.
Cool on wire rack then refrigerate uncovered overnight.
To serve, remove springform outer ring and slice with warm knife wiping between cuts.
Store covered in fridge up to 3 days or freeze up to 3 weeks wrapped in plastic and foil.
Thaw in refrigerator overnight or at room temperature 2-4 hours before serving.
