Instructions

1. Preheat the oven to 325 degrees.

2. Place half of the softened cheesecake in a mixing bowl, and start creaming the cheesecake with the mixer on low speed. Start slowly and gradually build up speed. When the cheesecake is creamy, add the remaining cream cheese and repeat the process. Be sure that no lumps remain.

3. Turn the mixer speed back to low and add a small amount of sugar. Continue blending on low speed as you add the remaining sugar, stopping occasionally to scrape the sides of the bowl.

4. Blend in the sour cream, making sure to get every bit out of the container. Continue to mix the sour cream gradually until it's completely incorporated into the mixture.

5. Add the eggs one at a time, blending each one into the mixture gradually with the mixer on low speed. Once the eggs are completely blended, add the pure vanilla extract.

6. Pour the cheesecake filling into the prepared springform pan.

7. Bake the cheesecake in the preheated oven for approximately 45 minute, but start checking for readiness at about 38 minutes. If possible, check by looking in the oven door window, as opening the door too much can cause the cheesecake to fall. Refrigerate for several hours, or overnight, before removing the cheesecake from the pan.