Beat cream cheese and sugars on medium to combine, scraping sides of bowl as needed, until creamy.
Add sour cream and vanilla. Beat on low until combined.
Mix in eggs, one at a time.
Pour into pie crust.
Bake for one hour, until middle is set. The cheesecake will not be fully solid, yet.
Turn off the oven and open oven door. Allow cheesecake to sit for an additional hour.
Remove from oven and cool completely.
Refrigerate for 4 hours.
Garnish as desired with fresh fruit, drizzled chocolate, whipped cream or graham cracker crumbs.
Leftovers? Refrigerate in an airtight container for up to 1 week. Or – cut individual pieces, wrap tightly in plastic wrap and place in plastic freezer bags. You may keep frozen up to 3 weeks. To defrost, thaw in the fridge overnight.
Between the time the cheesecake goes in your oven and the time it is fully cooled, be very gentle with it. The slightest jiggle or knock on the oven door can cause it to get irritated and deflate! This isn’t very common, but I have had it happen. While it’s baking, the very top will have a portion of skin, which traps some air within the filling.