This makes a very dense and flat cheesecake with a velvety texture. It's quite different from a fluffier New York cheesecake.
Mix everything. Pat evenly into the bottom and up the sides of a 9 inch pie plate. Chill.
Beat eggs and cream cheese for 1 minute on medium speed. Add 1/3 cup sugar, 1 teaspoon vanilla, and salt. Continue beating until well blended and smooth, about 1 minute. Pour into crust and bake at 350 degrees for 35 minutes.
Remove and cool for 10 minutes.
Combine the sour cream, sugar, and 1 teaspoon vanilla. Spread evenly over cheesecake. Return to oven for 10 minutes. Remove and cool completely on wire rack. Refrigerate for 3 hours or overnight.