Renee Flynn's Rich, Rich Cheesecake

Cream with a beater 3 8 oz packages of cream cheese, and slowly add 1 1/2 cups sugar and 1/8 t salt. Then add 4 eggs and beat thoroughly; add 1 t vanilla. Cook in a spring form pan, with a graham cracker crust at 350 for 50 minutes. Remove and turn the oven to 450 while letting the cake cool for 15 minutes. Then pour the following topping over the cake: 1 pt sour cream, 1/4 cup sugar or 1 t vanilla; cook at 450 for 8 minutes. Take out and let cool. Refrigerate for at least 8 hours before serving. 24 hours is best.

This was my grandmother's recipe. She was from New York City, and could she cook!!

Seriously the best cheesecake ever!